Ingredients:

  • 1 lb fettuccine or spaghetti
  • 1 lb chicken breast, cubed
  • 1 lb large shrimp, peeled and deveined
  • 4 oz bacon or pancetta, diced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 cup parmesan cheese, freshly grated
  • 3 large eggs
  • 1 tsp black pepper, freshly cracked
  • 3 cloves garlic, minced
  • 1/4 cup heavy cream

Instructions:

  1. Grate the parmesan cheese and whisk the eggs and black pepper in a bowl to prepare the carbonara base.
  2. In a large skillet over medium-high heat, fry the diced bacon until crisp. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan.
  3. Add olive oil to the skillet if needed. Season cubed chicken breast with salt and sear until golden brown and cooked through (approx. 6-8 minutes). Remove and set aside.
  4. In the same pan, sear shrimp for 1-2 minutes per side until opaque and pink. Remove immediately to prevent toughness.
  5. Sauté minced garlic in the remaining pan fat for 30 seconds until fragrant.
  6. Boil pasta in salted water until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  7. Toss the drained pasta into the skillet with the garlic and bacon fat, stirring to coat the noodles.
  8. Remove pan from heat. Quickly whisk in the egg and cheese mixture along with heavy cream, stirring constantly to create a creamy emulsion. Use reserved pasta water to adjust consistency.
  9. Fold the cooked chicken, shrimp, and crisp bacon back into the pasta and serve immediately.