INGREDIENTS
375g Barilla Spaghetti
1 tablespoon olive oil
200g Primo Bacon Shortcut Rindless rashers, cut into 2cm-long pieces
2 eggs
2 egg yolks
1/2 cup pure cream
2/3 cup finely grated parmesan cheese
Fresh flat-leaf parsley leaves, to serve
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METHOD
Step 1
Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.
Step 2
Meanwhile, heat oil in a frying pan over medium-high heat. Add bacon. Cook for 4 minutes or until crisp.
Step 3
Whisk eggs, egg yolks, cream and parmesan in a jug. Season with pepper.
Step 4
Add bacon and egg mixture to pasta. Cook, tossing, over low heat for 1 minute or until combined. Top with parsley. Se NUTRITION
3151 kj
ENERGY
40g
FAT TOTAL
18g
SATURATED FAT
3g
FIBRE
29g
PROTEIN
241mg
CHOLESTEROL
846.76mg
SODIUM
1g
CARBS (SUGAR)
67g
CARBS (TOTAL)
All nutrition values are per serv
Chicken Carbonara
Shared by RollingStone Bozeman, MT
Serves 2 Hungry Hikers:
Ingredients:
1 Pkg of McCormick Creamy Garlic Alfredo sauce mix
12 Strips of shelf stable pre-cooked bacon
2 5-ounce cans of White Chicken
2 Tbsp Butter (We use clarified butter for trail travel)
3 Tbsp of Whole dried Milk (we use only Nido, can be found at any WalMart -good for your coffee too)
2 Packages of Ramen noodles (no flavor packets added)
Paper Towel and Ziplock Freezerbags if not using two pots
At Home:
The only prep you need to worry about is re-packaging your bacon. Powdered whole milk can be carried in a variety of ways, as can the butter. Choose a method that suits you. This recipe is easier made with two pots on the trail. If you don’t carry two pots, then toss 2 or 3 quart-sized Freezer Ziplock bags in with your kitchen to rehydrate the Ramen noodles with.
On the Trail:
Step One-Prepare Ramen. Bring Two cups of water to a boil. While water is heating, break up the ramen from it’s brick state so it will rehydrate easier. If you have two pots, place the ramen into one pot, pour your water over the top, cover, and set aside. If using Ziplocks, put one broken up brick into each bag, and add one cup of boiling water to each bag. Seal, set aside under a jacket or your sleeping bag.
Step Two-In pot you intend to make sauce in, light up stove, tear the bacon strips into halves and put into pot. This bacon is already precooked so you are essentially now applying a little heat to bring it to a slightly crispy state. This bacon will burn easy so make sure to be aggressive about stirring it around. When it turns color, remove it from pot and place onto paper towels. DO NOT remove the slight amount of excess grease left in pot.
Step Three-Create Alfredo sauce by mixing up one cup of water to 3 tbsp of dried milk. Pour milk into pan and light stove to medium flame.
Step Four-Slowly mix in Alfredo powder until thoroughly mixed, then add two tablespoons butter (clarified butter works very well and is our choice of butter on the trail) — Bring mixture to a boil, then reduce heat.
Step Five-Add canned chicken (drain water from can) and simmer the Alfredo for approximately 5 minutes, or until it reaches a thickened state you like.
Step Six-Drain Ramen noodles, divide amongst bowls. Add Alfredo sauce to each bowl. Add crumbled bacon to the top. Serve!
Comments and Suggestions:
Technically this recipe feeds 3 people on an average trip, but if it has been a long day, it’s an easy recipe for two. In addition, by pre-measuring Alfredo Sauce mix, this recipe could be cut down to just one person. I don’t recommend this recipe in Grizzly country in the Spring or Fall due to excessive smell of bacon