Serves: 5
Total Calories: 259

8 ounces spaghetti pasta, broken into thirds
1 tablespoon olive oil (or one packet)
1/4 cup onion, chopped
3 tablespoons minced garlic
2 eggs, beaten
1 packet lemon juice
1/4 cup seasoned bread crumbs
1/4 cup shelf stable Parmesan cheese
1 teaspoon dried parsley
1/4 teaspoon ground black pepper
4 cups water

AT HOME:
1. Pack spaghetti into sandwich bag.

2. Place breadcrumbs, cheese, parsley and pepper into snack bag.

3. Carry everything else in separate snack bags.

AT CAMP:
1. Bring water to boil.

2. Add pasta and cook for time on pkg; drain, reserving 1/2 cup of the water.

3. Add oil, onions, garlic, lemon juice, eggs and reserved water to the pot.

4. Toss to combine.

5. Sprinkle with breadcrumbs and toss to combine. Using a wide fry pan lid.

Fun Fact: The best coffee for camping is Starbucks Via packets, which produce café-quality caffeine with no waste and no bulky beans or equipment.

Nutritional Facts:

Serves: 5
Total Calories: 259
Calories from Fat: 60

More Recipes from the In The Wild Chef Cookbook:
Amy’s Backpacking Cinnamon Rolls
Barbara’s Tortilla Soup
Beef Stroganoff
Biscuits and Gravy
Cervidae Finger Steaks
Citrus Grilled Fish
Chocolate French Toast
Cole’s Chicken Fajitas
Dad’s Cioppino
Easy, Cheesy Southern Jambalaya
Fadgen’s French Onion Noodle Bowl
Franklin’s Alpine Fish Fry
Fried Camp Pies
Fry Bread
George’s Clam Chowder
Herbed Tomato Rice
Margo’s Ratatouille
Mt. Borah Baggie Omelet
Pettit Lake Backpacker Pizza
Ramen and Summer Sausage
Red Bean Stew
Spaghetti Carbonara
Spicy Meatball Burritos
Super Dave Donuts
The 45 Liter Backpack Burrito
White Bean Chicken Chili