Good quality ingredients will help elevate the flavors of this dish. This is a perfect weeknight recipe as prep is very minimal and cooking is quick. I added red pepper flakes in with the garlic and reserved half a cup of pasta water to sauce things up. A splash of white wine to finish. Perfection.
Such a simple easy recipe and lots of flavor. Bland? No way. I followed the advice in some of the reviews and added a bit of red pepper flakes and a splash of wine to the tomatoes while they cooked. Delicious! I didn't even add any salt, the cheese is salty enough.
Nice dish - comes together easy for a simple, healthy weeknight meal. I always follow the recipe exact the first time (I hate when people rate recipes poorly then describe how they changed the whole thing!) Anyway...while the egg & cheese mixture added a nice creamy texture to the dish, I felt it could have used a bit more flavor. I added crushed red pepper to mine after cooking which gave it a nice kick. I will definitely be making this again, maybe add a little more garlic and some fresh herbs to the veggies? Also think a splash of white wine would be nice :) Enjoy!
Really loved this - followed the recipe, but used home-grown cherry tomatoes and basil (extra tasty!). I also added some extra garlic. It seems like a lot of black pepper, but put it all in! I thought the egg/cheese/S&P emulsion into the hot pasta and veggies was genius; it created a rich flavor that didn't weigh the dish down. I definitely plan on making this again! :-)
Pretty tasteless. Could not distinguish tomato, asparagus, or garlic flavors. Extraordinarily bland given the ingredients
Loved this. Doubled the garlic and used spaghetti - not sure I would want to do penne because the spaghetti turned out so well! Would definitely serve to guests.
Beautifully simple but flavourful dish, quick and easy with minimal prep, ideal for a summer lunch or Dinner, I added some freshly podded peas but other than that followed the recipe exactly, do not understand the bland comments.
Quick and delicious!! Easy to make and a good portion size. Good way to use asparagus.
This turned out pretty bland. I made the recipe mostly as written but used quartered cocktail tomatoes because the store where I shopped did not have any cherry tomatoes available. I also reduced the size of the recipe by approximately 30%. Otherwise, I followed the recipe as published. This dish required a fair amount of prep (not unusual for a Cooking Light recipe) but it came together pretty quickly once I started cooking. Not sure I will make this again due to the lack of flavor - there are so many tastier pasta recipes available.
This was excellent. I didn't experience dryness at all. I did use a huge organic, farm fresh egg, so maybe that added a little extra moisture. I didn't have to use pasta water at all. I also don't understand how it would seem "bland" to anyone. I followed the recipe exactly and both my husband and I thought it was loaded with flavor. I will make it again, for sure.
Great recipe - and now one I make regularly. Check out my experience at http://thecrreeds.blogspot.com/2014/05/tomato-and-asparagus-carbonara.html
This recipe was quite good, and was an easy weekday meal. We used whole wheat angel hair pasta and at the suggestion of other reviewers, including 1/4 cup of reserved pasta water to make the dish a little less dry. Next time I'd probably do a bit less than 1/4 cup of water. Added some red pepper flakes and onion for added flavor. Very good!! Just can't give it 4 stars because I don't think I'd make it for a special occasion, but would definitely make it again for a hearty weekday meal.
Solid recipe. Filling and I loved the amount of veggies. I tried to pump up the flavor a bit by adding onion, doubling the garlic and adding 1 Tbsp of Italian seasoning and 1 tsp crushed red pepper while sauteeing the veggies but I still thought it was a bit bland (Husband put Frank's Red Hot on it). It did go together quickly though and is a solid weeknight meal option.
This meal was great, flavors were a perfect blend. Took 20 minutes to make, start to finish which is great on the weekdays.
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!
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.
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.