Wilderness Carbonara

Courtesy of Dr. John Corbin-
“The Jetboil system has made meal preparation vastly simpler and much faster. Home prepared ingredients are far less expensive than packaged meals, and with Jetboil, much easier. I use two PCS's and one FluxRing pot for virtually all meal preparations. A favorite pasta entree is my wilderness adaptation of carbonara, a traditional Italian pasta dish made at home with bacon, garlic, and raw eggs blended into hot pasta. The wilderness version uses reconstituted powdered eggs, bacon fried at home a week or two before the trip, and chopped garlic.”

¼ cup fried bacon
(brought from home pre-cooked and drained, but cooked on site adds pleasant aroma to the camp; not a good idea in bear country)
2 Tablespoons of extra virgin olive oil
2 Tablespoons of chopped garlic or several cloves (to taste)
2 Tablespoons powdered egg mix stirred in 4 Tablespoons cold water
100g spaghetti (broken in half with salt in Ziploc bag)

While the water boils and spaghetti cooks (8 minutes) in the Jetboil PCS, heat the bacon in 2 tablespoons of olive oil in the FluxRing 1.5 liter Pot. Stir in garlic and onions and lightly brown.
Drain pasta and stir hot pasta into the bacon/garlic mixture.
Finally stir in egg mixture and continue heating at very low heat for a few seconds while egg mixture thickens.
Salt and pepper to taste. Grated Parmesan is a nice addition.

On site cooking time, 12 minutes