Pasta carbonara
Bag 1 - pasta mix
Pasta - 100 grams *(see Hints)
Dried peas - 1 Tbsp or 11 grams
Bag 2 - sauce mix
Grated parmesan - 3 Tbsp or 30 grams
Milk powder - 2 Tbsp or 20 grams
Egg powder - 2 Tbsp or 16 grams
Vegetable stock - ½ tsp or 3 grams
Mustard powder - ⅛ tsp or 1 gram
Bag 3 - herb mix
Fried shallots - ¼ cup or 16 grams
Crispy pork floss - 1 Tbsp or 7 grams
Dried basil - ½ tsp or 1 gram
Dried parsley - ½ tsp or 1 gram
Dried onion - ⅛ tsp or 1 gram
Dried garlic - ¼ tsp or 1 gram
Ground chilli - few pinches
Salt, pepper - few pinches
Water - ½ cup for preparation and 2 cups for cooking
Bag 1 - vegetarian option
TVP mince - ¼ cup or 20 grams
At home preparation
1) Label the bags and place all ingredients into the allocated bags.
2) Copy or print out Method at camp and keep together with the bags.
Method at camp
1) In a pot boil 2 cups of water, add the contents of Bag 1 (pasta mix) and cook for about 6-12 mins*(see Hints).
2) Whilst the pasta is boiling, add the contents of Bag 2 (sauce mix) into a bowl.
3) Slowly pour in about ½ cup of water over the sauce mix stirring constantly to make a paste. 4) When the pasta is ready add the sauce mix and the contents of Bag 3 (herb mix) to the pot, stir through.
5) Cook for about 2 mins stirring constantly until the sauce thickens.
6) Serve.
* Note the cooking time of the pasta, it varies from 5-12 mins, depending on the type. Try finding pasta with a short cooking time.
This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/