Pasta...

This has been collecting dust for a while so it's time I get it down on paper. I know this probably isn't true carbonara, but I have no other name to call it. So Carbonara it is (serves 4):

• 500gm of fettuccine, tagliatelle or any ribbon pasta you fancy
• 1 pkt chicken franks or 1pkt turkey/beef bacon
• 500ml milk
• a mix of grated Parmesan and Mozzarella (adjust according to how cheesy you want it)
• 2tsp butter
• 1tsp flour
• 1 garlic clove, minced
• pepper and salt to taste
• olive oil

Boil water, adding salt and some olive oil to prevent sticking, and cook pasta according to directions. Stop cooking two minutes short of the actual time and drain under cold water.

Cut the chicken franks into thin diagonal cross-sections. In a pan, heat some olive oil and saute the cut franks in batches until crisp and drain on a kitchen towel. If using bacon instead, cook the rashers, drain, and chop to small, 1cm pieces.

Now, in a deep saucepan, melt the butter and mix it thoroughly with the flour and garlic and cook for about a minute or two to get the raw flavors out. Start adding the milk bit by bit, continuously stirring to remove lumps. If needed, add more milk. The sauce should be enough to be quite wet even after adding the pasta and meat.

Once the sauce is thoroughly mixed and cooked for about 5 minutes, add the meat and pasta and toss in the pan, while cooking. Switch the stove off and add the cheese. Serve immediately.

Nb: If there are leftovers, add a bit of water before reheating so as not to get a gluey, lumpy mess.