You’ll Need:

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  1. First boil tagliatelle, meanwhile make the sauce;
  2. Melt butter in a large pan on a medium heat
  3. Add garlic and sprouts and cook until fragrant and softened – about 1 minute should do it
  4. Whisk in flour, making sure to get rid of any lumps, and turn the heat down to very low
  5. Immediately add hot stock and stir
  6. Add thyme, rosemary, sage and onion powder
  7. Add single cream , brie and parmesan and stir until you have a thick, creamy sauce
  8. Season sauce to taste with salt and pepper
  9. Add cooked bacon, shredded sprouts and cooked tagliatelle and stir to combine
  10. Serve with fresh rosemary, some more bacon and blobs of cranberry sauce

Top Tips:


  • 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.