Tomato and Asparagus "Carbonara"

Good made as written except subbed whole wheat penne. Flavors don't shout overwhelmingly, but quality ingredients yield a tasty, comforting meal. We're definitely doing his one again.

Quick & Easy recipe, but a little on the bland side. A few modifications - I had thick asparagus, so I chopped spears in half and then halved again lengthwise to facilitate quick cooking. I added cubes of chicken breast in the skillet and some red pepper to amp heartiness of the dish and flavor. I retained at least 1/4 cup of pasta water in the dutch oven so that the egg mixture would coat evenly. I also added 1/2 of an eggplant sliced into strips into the skillet, while cooking the asparagus spears in the pasta water. Used whole wheat angel hair pasta as that's what I had on hand and overall the dish was extremely filling. I would definitely add more italian flavors with some extra herbs, onions and more garlic just to give it more pizzaz. Otherwise, definitely a keeper as it really does cook up in ~30 minutes & is very hearty so that makes the dish excellent for a weeknight meal. Enjoy!

Delicious, healthy and filling! I added squash, baby bella mushrooms and orange bell peppers and my family loved it.

I added a half lb of boneless skinless chicken breast to the pan before the asparagus and it was pretty good. Very mild exept for the basil. I served it with a salad and garlic bread and both the dressing and the garlic on the bread overpowered the pasta. Maybe a caesar salad next time.

A great "meatless monday" recipe for my healthy-minded family. I substituted asiago for the romano, because that is what I had in the fridge. Also, I think this is an important tip to share when making any version of a "carbonara" -- after the pasta boils save some of the starchy water to add to the pasta/egg mixture. I added approx 1/4 cup. This keeps it from being too dry of a pasta dish. Loved the fresh chopped basil at the end. Perfecto!