Description
A creamy and indulgent twist on a classic, this Chicken and Shrimp Carbonara blends crispy bacon, juicy chicken, and tender shrimp in a velvety Parmesan and egg-based sauce. Perfect for weeknight indulgence or an elegant dinner at home.
Ingredients
12 oz spaghetti or linguine
1/2 lb large shrimp, peeled and deveined
1 large chicken breast, thinly sliced
4 slices bacon, chopped
3 egg yolks
3/4 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley
Instructions
- Boil pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
- In a skillet, cook bacon until crispy. Remove and set aside, reserving a bit of the bacon fat.
- Season chicken with salt and pepper, sear in the bacon fat until cooked through. Set aside.
- In the same pan, cook shrimp for 2 minutes per side until pink. Remove and set aside.
- Add garlic to the pan, sauté for 30 seconds. Stir in cream and half the Parmesan; simmer on low.
- In a bowl, whisk yolks with the remaining Parmesan. Slowly whisk in some warm cream to temper.
- Remove skillet from heat, stir in tempered yolks. Add pasta, chicken, shrimp, and bacon.
- Toss to coat, using reserved pasta water to loosen the sauce if needed.
- Garnish with parsley and cracked black pepper. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner