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Vanessa’s asparagus and spicy sausage carbonara

Serves   4
Prep time: 30 mins
Cooking time: 20 mins

Gather all the ingredients before you start as the sauce doesn’t take long to cook.





  • 4 garlic cloves, chopped or sliced
  • 6 good-quality spicy sausages
  • 1 bunch fresh asparagus
  • 2 eggs, beaten
  • 375 ml-can evaporated milk or cream
  • 1 cup grated Parmesan cheese
  • 500 grams penne pasta
  • Fresh parsley


  1. Pan-fry the garlic in a little oil over a medium heat.
  2. Grill or pan-fry the sausages and then slice diagonally.
  3. Remove woody ends from the asparagus and microwave (2-4 minutes), boil or steam. If microwaving, add 3 tablespoons of water. Check the asparagus so you don't overcook it – it should still be firm to the bite.
  4. In a bowl mix the cooked garlic, eggs, evaporated milk and half the Parmesan cheese. Season with salt and pepper.
  5. Cook the pasta in rapidly boiling salted water until al dente (firm but not hard to bite) for about 14 minutes.
  6. Drain and return pasta to the pot (don't put the pot back on the element as the heat will cook the eggy carbonara sauce). Stir through the egg mixture.
  7. Serve sprinkled with remaining Parmesan and top with the sausages and asparagus.

Garnish with ground black pepper and chopped parsley.


I made the mistake of putting the pan with the sauce and pasta back on the element with it turned off as I like my food really hot. My recommendation is not to do this as it's a fine line between ending up with scrambled eggs or having a silky smooth sauce!