Recipe Details
A creamy, garlicky Fettuccine Alfredo made with lightweight ingredients, perfect for a satisfying meal on a canoeing adventure.
Prep Time
5min
Cook Time
15min
| Characteristic | Details |
|---|---|
| Difficulty: | Easy |
| Cost: | Cheap |
| Category: | Camping Dinners |
| Seasons: | All |
Ingredients
Ingredients & Servings: Easily customize your meal with our adjustable servings slider. The ingredient list dynamically updates, ensuring perfect portions for your camping adventure, whether solo or with a group.
For 1 Serving(s)
Pasta
| 4 oz | Fettuccine pasta |
| 1 tbsp | Ghee butter |
Alfredo Sauce
| 1 tbsp | Ghee butter |
| 1 cup | Milk (prepared powdered milk) |
| 1/2 cup | Parmesan Cheese (Grana Padano) |
| 2 cloves | Fresh Garlic |
| 1/8 tsp | Nutmeg |
| 1 tsp | Arrowroot starch |
| Dash | Salt |
Garnish
| 1 tbsp | Parmesan Cheese (Grana Padano) |
| 1 tsp | Chopped Parsley |
Canoe Fettuccine Alfredo Directions
- Fill a pot with water (about 4-6 cups, depending on your pot size) and bring it to a boil over a camp stove or fire. Add a pinch of salt.
- Add the dried fettuccine pasta and cook according to package instructions (usually 8-10 minutes) until al dente. Drain, reserving about 1 cup of pasta water, and set aside.
- Prepare 1 cup of milk by mixing powdered skim milk with water (follow package ratios, typically 1/3 cup powder to 1 cup water). In a small bowl, whisk 1 tsp arrowroot starch with 2 tbsp of this prepared milk until smooth, then stir it back into the remaining milk.
- In a pan over low heat, melt 1 tablespoon of ghee. Add 2 cloves minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Pour in the milk-arrowroot mixture, grated Grana Padano Parmesan (about 1/2 cup), and a pinch of nutmeg. Cook, stirring constantly, until the sauce thickens (about 3-5 minutes). Add more reserved pasta water if needed to adjust consistency, and season with salt to taste.
- Toss the cooked fettuccine in 1 tablespoon of ghee to coat, then pour the sauce over the pasta and mix well.
- Serve hot, garnished with a sprinkle of extra Grana Padano Parmesan and chopped parsley.
Recipe Notes
- Pack the ghee, powdered milk, arrowroot starch, and grated cheese in lightweight, sealed containers for easy transport.
- If you are lucky enough to have a cooler on your camping trip, take some "milk" instead of powder—even better if you can take a small 33% whipping cream.
- Arrowroot starch is used to thicken the sauce, giving it a smooth, glossy finish—preferred over cornstarch for its texture and stability.
- If fresh garlic isn’t practical, substitute with 1 tsp garlic powder.
- Adjust sauce thickness with reserved pasta water as needed—camp cooking can be forgiving!
Nutrition facts
Per Serving
| Kcal: | 480 kcal |
| Fibers (g): | 2g |
| Sodium (mg): | 550mg |
| Carbs: | 48g |
| Sugar (g): | 6g |
| Fat: | 22g |
| Saturated fat (g): | 13g |
| Cholesterol: | 55mg |
| Proteins: | 18g |