Galley carbonara
A Italian dinner for the galley that copes with rough seas, about 10 min hands-on.
- Dinner
- Italian
- ⏱ 10 min
- 🌊 Sea tolerance 4/5
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Dried pasta (durum wheat)400 g (100 g)
- Bacon200 g (50 g)
- Eggs200 g (≈ 4 eggs) (50 g (≈ 1 egg))
- Parmesan (block)48 g (12 g)
- Black pepper4 g (1 g)
Method
- Cook pasta; save a cup of the water.
- Fry bacon crisp; take off the heat.
- Toss hot pasta with bacon, then beaten eggs, parmesan and a splash of water off the heat; lots of pepper.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the freezer.
- Contains: Eggs, Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 689
- protein
- 31 g
- fat
- 28 g
- carbs
- 76 g
- sugar
- 3 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes