Recipe - Spaghetti Carbonara [Hiking Version]

One fourth pound Linguini or vermicelli
3 Garlic cloves
One half cup Dried bacon pieces
2 tablespoon Dried parsley
One half cup Parmesan, grated, fresh
2 One half tablespoon Oil
Salt and pepper
1 tablespoon Flour *
1 tablespoon Dry Milk *

* You may substitute a fresh raw egg for the flour and dry milk if you
like.

Add the egg to the cooked, drained pasta, along with the bacon mixture, and
toss. Then mix in the cheese.

Trail Information: Time: 15 to 20 minutes Water: 1 quart

Equipment: 1 frying pan, 1 pot

Packing the food: Put into three small bags, then package with the trail
directions:

1. pasta

2. garlic, bacon, parsley

3. cheese

Carry in general provisions: flour and dry milk or fresh egg, oil, salt and
pepper.

Trail directions:

1. In a cup, mix 1 T dry milk with One half cup water. Have the flour handy.

2. Boil a pot of water, cook the pasta 5 minutes or until just done, drain,
and keep warm if possible.

3. Smash garlic cloves under the flat of your knife blade and chop them. In
the frying pan, heat oil and cook the garlic 1 minute over medium heat. Add
the bacon, parsley and 1 T flour. Cook about 2 more minutes. Be careful
not to burn. Add the milk and stir.

4. Add the pasta and cheese and toss. Season with salt and pepper.

Source: The Hungry Hikers Book of Good Cooking, by Gretchen McHugh
Typed by: Carla Taylor