Ingredients:

  • 12 oz (340 g) Bucatini or Spaghetti
  • 4 oz (115 g) Pancetta or Guanciale (diced)
  • 8 oz (225 g) Boneless, Skinless Chicken Breast, cut into 1-inch cubes
  • 8 oz (225 g) Large Shrimp (peeled & deveined)
  • 2 cloves (approx. 10 g) Garlic (minced)
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil (for supplementing pancetta fat if needed)
  • 4 Large Egg Yolks (room temperature)
  • 1 Whole Egg (room temperature)
  • 1 cup (100 g) Pecorino Romano Cheese (freshly grated)
  • 5 tsp (7.5 ml) Black Pepper (freshly cracked)
  • Approx. 1 cup (240 ml) Reserved Pasta Water

Instructions:

  1. Prep Proteins and Sauce Base: Dice the pancetta, cube the chicken, peel the shrimp, and finely grate the cheese. Ensure all sauce ingredients (eggs and cheese) are at room temperature.
  2. Create the Emulsion Mixture: In a large bowl (big enough to hold the pasta later), whisk together the egg yolks, whole egg, grated Pecorino Romano, and most of the black pepper until a thick paste forms. Set aside.
  3. Boil Water: Bring a large pot of heavily salted water to a rolling boil.
  4. Render the Fat: Add the diced pancetta/guanciale to a deep skillet over medium-low heat. Cook slowly for 8-10 minutes until the fat is rendered and the pancetta is crisp.
  5. Reserve Fat and Crisps: Remove the crisp pancetta pieces with a slotted spoon and set them aside. Leave about 2 tablespoons of rendered fat in the pan. Discard any excess fat, or add 1 Tbsp of olive oil if the amount is too low.
  6. Cook Chicken: Increase the heat to medium-high. Add the cubed chicken and sauté until golden brown and cooked through (internal temp 165°F/74°C), about 5-7 minutes. Remove and set aside.
  7. Sauté Shrimp: Reduce heat slightly. Add the shrimp and minced garlic. Cook quickly for 2-3 minutes until pink and opaque. Remove the shrimp and garlic immediately and set them aside with the chicken. Keep the warm, fatty pan ready for the pasta.
  8. Cook Pasta: Add the bucatini/spaghetti to the boiling water. Cook until 1 minute shy of al dente (usually 7-9 minutes).
  9. Reserve Pasta Water: Before draining, scoop out at least 1 cup (240 ml) of the starchy pasta water.
  10. Combine & Toss (Off Heat): Drain the pasta. Immediately transfer the hot pasta to the skillet containing the rendered fat residue. Toss well to coat.
  11. Emulsify: REMOVE THE SKILLET COMPLETELY FROM THE HEAT SOURCE. Add the egg/cheese mixture to the pasta. Begin tossing vigorously with tongs, immediately adding a small splash (about 1/4 cup) of the reserved hot pasta water.
  12. Adjust Consistency: Continue tossing and gradually add more pasta water, a tablespoon at a time, until the sauce thickens into a glossy, velvety coating. The residual heat from the pasta and pan should cook the eggs without scrambling them.
  13. Reincorporate Proteins: Quickly fold in the cooked chicken, shrimp, and the reserved crisp pancetta pieces. Toss just enough to heat through.
  14. Serve Immediately: Divide the Carbonara among warm bowls. Garnish generously with extra grated Pecorino and fresh black pepper.