Spinach fettuccine, vegetables with semi cooked egg sauce

Made by Helen

Found this Italian sausages: Cacciatore hot on sale. The thing is am not sure how to cook it but worth the try, as if I never did, I won’t know what it tastes like. I also found this spinach fettuccine too on sale. At least I have got some vegetables.

In my fridge, I have two slices honey bacon left, don’t want to waste so I added in with asparagus, and to finished off the last four eggs. I use it to add extra nutrition to my dinner.

I have never eaten nor seen it at the supermarket near me, but it appeared to be on the deli counter in a supermarket my friend took me to that is far away from me. My dinner turned out delicious with this new found cacciatore sausage Let’s cook!!!!


375 g spinach fettuccine
2 carrots, chopped
2 cacciatore hot sausages
2 bunches Asparagus, sliced diagonally
2 slices honey bacon
4 garlic, sliced
4 eggs


Cook pasta in a large saucepan of salted oil boiling water, following packet directions, until al dente.  Drain and set aside. Meanwhile, heat a saucepan over medium heat. Add 1 Tbs oil and then cacciatore. Cook, stirring, for 2 to 3 minutes or until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.

Add 2 Tbs oil and garlic to saucepan. Cook for about 1-2 minutes until fragrant. Add carrot. Cook for 3 minutes. Add asparagus cook for 2-3 minutes then add bacon. Put back cacciatore and cooked pasta for 2-4 minutes to warmed up cacciatore and pasta. Add extra oil if too dry. Cook egg one at a time, semi cooked the egg with egg yolk till a bit watery to be sauce. Then serve it on top of pasta. Enjoy with a glass of wine.