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- We love these silicone utensils – they come in lots of colours to suit every kitchen!
- A balloon whisk to match
- Mixing bowls – we use these glass ones as they’re very durable – and perfect for melting chocolate in this recipe, but we also recommend these stackable stainless steel ones with airtight lids and these plastic nesting ones!
- Digital scales to weigh everything out super accurately!
- A set of decent saucepans for boiling your pasta
- We highly recommend our pan with a detachable handle! From hob to table in seconds!
Directions0/0 steps made
- First boil tagliatelle, meanwhile make the sauce;
- Melt butter in a large pan on a medium heat
- Add garlic and sprouts and cook until fragrant and softened – about 1 minute should do it
- Whisk in flour, making sure to get rid of any lumps, and turn the heat down to very low
- Immediately add hot stock and stir
- Add thyme, rosemary, sage and onion powder
- Add single cream , brie and parmesan and stir until you have a thick, creamy sauce
- Season sauce to taste with salt and pepper
- Add cooked bacon, shredded sprouts and cooked tagliatelle and stir to combine
- Serve with fresh rosemary, some more bacon and blobs of cranberry sauce
- You can boil your spaghetti in advance if you don’t want to do it at the same time as making the sauce – just follow the packet instructions, drain, place into a bowl and toss with olive oil so that it doesn’t clump together (be aware this will slightly increase the nutritional value overall).
- Make sure you melt the butter and cook the garlic on a medium heat or you will burn them and this will make the dish bitter.
- Make sure to whisk out any lumps of flour – if it’s very lumpy add some water and whisk until there are no lumps.
- If the sauce gets too thick before you add the cream and parmesan, just add some water, 50-100ml at a time.
- We recommend serving with a little more fresh parmesan grated on top, and some fresh rosemary or thyme sprinkled on top.