Spinach fettuccine, vegetables with semi cooked egg sauce

Made by Helen
Made by Helen

375 g Spinach Fettuccine
5 Tbsp olive oil + extra oil
2 carrots, chopped
2 chorizo, thinly cut
2 bunches Asparagus, sliced diagonally
2 pieces honey bacon
4 Garlic Cloves, sliced
4 eggs

Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Meanwhile, heat a non-stick frying pan over medium-high heat. Add chorizo. 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 garlic to pan. Cook, stirring, for 3 minutes or until garlic is tender. Add carrot. Cook, stirring, for 3 minutes. Add asparagus cook and stir for further 3 mins then the bacon. Stir in chorizo, and pasta cook for 3 minute to warm up chorizo and pasta. Add extra oil if too dry.

Fry 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.