Bacon & Cheese Pasta

Bacon & Cheese Pasta
Ingredients:
  • 3 oounce pack ramen (any flavor)
  • 1⁄4 cup shelf stable bacon
  • 1⁄4 cup shelf stable parmesan cheese
  • 1⁄2 tsp granulated dried garlic
  • 1⁄4 tsp red pepper flakes
  • 1⁄4 tsp ground black pepper
  • 1 Tbsp olive oil or 1 packet

At home:

Combine the bacon, cheese and seasonings in a snack size zip top bag. Tuck the pack of ramen and oil packet with it. If doing the recipe FBC style, pack the ramen in a quart freezer bag (discard the ‘flavor’ packet for all 3 methods).

In camp:

Freezer Bag method:

Bring 1½ cups water to a near boil and pour over the pasta. Seal tightly and put in a cozy for 5 to 10 minutes. Drain off the water and toss with the oil and then the seasoning bag.

Insulated mug method:

Break up the ramen, add to a large mug. Add 1½ cups boiling water, cover tightly and let sit for 5 to 10 minutes. Drain off the water and toss with the oil and then the seasoning bag.

One pot method:

Bring 1½ cups water to a boil in your pot and add in the ramen. Cook for 3 minutes, drain off remaining water carefully and toss with the oil and then the seasoning bag.

Serves 1.
Notes:
Use any ramen brand/flavor as the ‘flavor’ packet is discarded. If you can find baked ramen or chuka soba noodles, use them instead. Find shelf stable bacon often in the salad dressing aisle or meat department of most grocery stores. Olive oil packets can be found online through www.minimus.biz and www.packitgourmet.com
Dry weight: 6 ounces

baconcheesepasta