Whisky Pasta

Wheat-free pasta of choice

cornflour
butter
milk
whisky (peaty is good)
oak-smoked salt
(bacon – cooked)
nutmeg
welsh gouda cheese
black pepper
tsp or so of mustard

So, prep the pasta

butter+ cornflour as usual to start the white sauce. add the milk, a little at a time. Add a couple of grains of smoked salt, cooked bacon and whisky at this point.
Stir until starting to thicken
Add the cheese, nutmeg, black pepper and mustard (in reverse order)
Drain the pasta
Stir everything together
Serve