1/2 cup shelf stable crumbled bacon (about half of a 3-ounce pouch)
1-2 ounce wedge of Parmesan cheese
Grate the Parmesan cheese and set aside.
Bring 4 cups water to a boil in a 2 liter pot. Add in the pasta and peas and cook for time on pasta direction. Turn off your stove.
Carefully drain off the remaining water, reserving 1 1/2 cups of the pasta water for the sauce.
To the pasta, add the water back in along with the contents of the sauce bag and the bacon. Stir well. Put your pot back on the stove and bring to a boil over medium flame. Stir for a minute or two, till the sauce thickens, lowering the heat to low after it comes to a boil.
Pull of the stove and add in the grated cheese.
Serves 2 normal sized appetites.
All the ingredients ready to go:
Grating the cheese using my backpackers cheese grater by GSI:
Pasta and peas cooked and drained in a GSI n’Form Backpackers Set:
Sauce added, bringing to a boil to finish the cooking:
Ready to eat!