Chicken and Shrimp Carbonara (Homemade Version)

Ingredients List

• 4 tablespoons olive oil, divided

• 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces

• 2 tablespoons minced garlic, divided

• 2 tablespoons Italian seasoning

• 1 pound large shrimp, peeled and deveined

• 8 slices smoked bacon, diced

• 1 (16 ounce) package linguine pasta

• 1 ½ cups heavy whipping cream

• 1 ½ cups grated Parmesan cheese

• 4 large egg yolks

• salt and ground black pepper to taste

• 1 medium onion, diced

• ¼ cup Sauvignon Blanc wine

Cooking Instructions

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken, 1 tablespoon of garlic, and 1 tablespoon of Italian seasoning. Cook, stirring frequently, until the chicken is no longer pink in the center and juices run clear, about 6 to 8 minutes. Transfer the chicken to a bowl.

2. In the same skillet, heat another tablespoon of oil and garlic until fragrant, about 1 minute. Add the shrimp and cook for 2 to 3 minutes per side, until the shrimp turns pink and opaque. Transfer the shrimp to the bowl with the chicken.

3. Cook the bacon in the skillet until it’s crispy (but not crunchy), about 6 minutes. Remove the bacon from the skillet and drain it on a paper towel-lined plate, leaving the bacon grease in the pan.

4. Bring a large pot of salted water to a boil. Add the linguine and 2 tablespoons of oil, cooking until the pasta is tender yet still firm to the bite, about 11 minutes. Drain and keep warm.

5. In a bowl, whisk together the cream, Parmesan cheese, egg yolks, 1 tablespoon of Italian seasoning, salt, and pepper.

6. Sauté the onion in the reserved bacon grease over medium heat until translucent, about 5 minutes. Add the wine, raise the heat, and bring to a boil.

7. Stir in the cream mixture and reduce the heat. Simmer for 3 to 5 minutes until the sauce thickens. Add the chicken, bacon, and shrimp, stirring to coat. Serve the mixture over the cooked linguine.

Cooking Tip

Nutritional Information (per serving)