Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
While the pasta cooks, trim the green beans (if fresh) and add them to the boiling pasta water for the last 3-4 minutes of cooking, or until crisp-tender.
In a small bowl, whisk together the eggs and milk.
In a separate pan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (this is a simple roux!). If using optional garlic or onion flakes, add them now and cook for 30 seconds.
Gradually whisk in the milk and egg mixture into the roux, stirring constantly until the sauce thickens slightly. Do not boil. Season with salt and pepper.
Drain the pasta and green beans, reserving about 50ml of the pasta water. Add the drained pasta and green beans to the sauce.
Gently toss to coat everything in the sauce. If the sauce seems too thick, add a little reserved pasta water until desired consistency is reached.
Serve immediately and enjoy your budget-friendly creation!
💡 Pro Tips & Funky Facts:
- 💧 Pasta water is liquid gold! Reserve a little bit before draining to help make your sauce super smooth. It has starch which helps emulsify the sauce. Magic! ✨
- 🔥 Don't let the heat get too high when adding the egg mixture, or you might end up with scrambled eggs instead of sauce – we're making pasta, not breakfast! 😂
- 🧀 If you happen to have a tiny bit of grated cheese, a sprinkle on top is like a high-five for your taste buds! 👋🧀
