Ramen Carbonara

Ken converted a regular recipe into this simple, grocery-store backpacking meal.

Ramen Carbonara

Serves: 1


1              Ramen Pack (Discard Seasoning Packet)

1 tbs      Olive Oil (1 packet)

¼ cup    Precooked Bacon Bits

½ tsp     Freeze Dried Garlic

2 tbs      OvaEasy Crystallized Egg Powder

3 tbs      Water (plus additional for cooking Ramen)

¼ cup    Shelf stable Parmesan Cheese

¼ tsp     Ground Black Pepper

¼ tsp     Red Pepper Flakes

1 tsp      Freeze Dried Parsley


At home:

Combine bacon, garlic, parmesan, black pepper, red pepper flakes, and parsley in a snack size ZipLoc Bag.  Measure egg powder into a separate 1 quart freezer ZipLoc Bag.  Pack everything together along with ramen and olive oil.

At camp:

Bring water to a boil and add ramen.  Cook according to package directions.

Meanwhile, combine egg powder and cold water in freezer ZipLoc Bag.  Mix well.

Drain ramen and return to freezer ZipLoc Bag containing egg mixture.  Stir immediately.  Add cheese mixture and oil; keep stirring for a few minutes.  The residual heat of the ramen noodles will cook the egg mixture.  Stir constantly to avoid scrambling the eggs.

Calorie Count

Ramen                  380

Olive Oil               120

Bacon                    120

Eggs                       95

Parmesan            240

Total                      955

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