Spaghetti Carbonara



Spaghetti Carbonara
Recipe Type: Dinner
Cuisine: One pot Meals
Author: Sarah
Prep time:
Total time:
Serves: 2
  • In a sandwich bag:
  • 8 ounces spaghetti, broken in half
  • In a snack bag:
  • ½ cup shelf stable Parmesan cheese
  • 1 Tbsp dry parsley
  • ½ tsp ground black pepper
  • Also take:
  • 2 packets or 2 Tbsp extra virgin olive oil
  • 2 eggs (see below for dried option)
  • Half of a 3-ounce bag shelf stable chopped bacon
  • Salt for pasta water
  1. Bring a wide 2 Liter pot of water to boil, lightly salted. Add spaghetti, cook for time on package. Drain carefully and stash pasta in a clean bowl or new quart freezer bag. Reserve the sandwich bag used for carrying dry pasta, crack eggs in and beat till combined.
  2. Return pot to stove, over a low flame. Add in oil and bacon, heat till sizzling, toss in cooked spaghetti and toss to coat. Turn off the stove, pour in eggs and toss constantly to coat/cook eggs. Don’t be slow, as you can end up scrambling the eggs. Just toss fast.
  3. Add most of the cheese mixture, toss to coat.
  4. Serve topped with the remaining cheese and a bit more bacon if desired.
Notes[br][br]Dried eggs can be used, which will make the meal more portable/longer lasting. Use Ova Easy for best results. The ratio is ¼ cup dry egg + 6 Tbsp water. Carry the dry eggs in a snack bag, add in the water seal tightly and shake to dissolve. Use as you would fresh. You can source them via Packit Gourmet.[br]Safeway grocery stores carry an all-natural bagged bacon that is shelf stable till opening. Find it with the bacon, in the refrigerated section. Plan your meals, you can use half at night and half for breakfast. Oatmeal and maple syrup and bacon? Oh yeah.[br]PS: I left out garlic this time. If you like it, add in a teaspoon of granulated garlic with the cheese mixture.