Chicken and Shrimp Carbonara
A creamy, flavorful dish featuring tender chicken, succulent shrimp, and smoky pancetta combined in a luscious carbonara sauce over pasta.
Ingredients
Pasta Ingredients
- 12 oz Spaghetti or fettuccine or linguine
Meat Ingredients
- 1 lb Boneless skinless chicken breasts or thighs Can substitute with rotisserie chicken
- 8 oz Fresh shrimp Or pre-cooked shrimp, careful not to overcook
- 4 oz Pancetta or bacon Can substitute with turkey bacon or mushrooms for a vegetarian option
Sauce Ingredients
- 3 large Egg yolks
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese Alternatively, Pecorino Romano for a sharper taste
Aromatics
- 2 cloves Garlic Minced
- 1 medium Shallot Chopped
Other Ingredients
- 1 tbsp Olive oil For sautéing
- to taste Freshly cracked black pepper
- to taste Salt
- 2 tbsp Fresh parsley or basil Chopped for garnish
Instructions
Cooking the Pasta
- Boil a large pot of salted water, add pasta, and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain.
Sauté the Meats
- In a large skillet, heat olive oil over medium heat. Add pancetta or bacon, crisp up for 4-5 minutes, then add chicken and cook until no longer pink (7-8 minutes). If using shrimp, add in the last few minutes to avoid overcooking.
Add Aromatics
- Stir in minced garlic and chopped shallots, cooking for 1 minute until fragrant.
Make the Sauce
- In a bowl, whisk together egg yolks, heavy cream, and grated Parmesan. Slowly incorporate reserved pasta water to loosen the mixture.
Combine Everything
- Remove the skillet from heat and pour the egg mixture over meats. Toss together, adding more pasta water as needed for creaminess.
Finish and Serve
- Season with salt and cracked black pepper to taste. Garnish with parsley or basil and serve hot with extra cheese on the side.
Notes
Feel free to experiment with ingredients based on personal preferences. Add red pepper flakes for heat if desired.