I had chicken and shrimp carbonara at that popular Italian-American restaurant chain recently, and it was absolutely delicious. I decided to re-create it at home, but the recipes I found online didn't appeal to me. So, I came up with this recipe on my own. It's fairly simple to make, and my wife said it was better than the original. Serve with breadsticks, an Italian salad, and your favorite white wine.
Ingredients
- olive oil: 4 Tbsp (divided)
- boneless, skinless chicken breast halves: 1 pound (cut into bite-size pieces)
- garlic: 2 Tbsp (divided, minced)
- italian seasoning: 2 Tbsp
- large shrimp: 1 pound (peeled and deveined)
- slices smoked bacon: 8 piece (diced)
- linguine pasta: 1 pack (16 ounce pack)
- ½ cups heavy whipping cream: 1 piece
- ½ cups grated Parmesan cheese: 1 piece
- egg yolks: 4 piece
- salt and ground black pepper: (to taste)
- medium onion: 1 piece (diced)
- Sauvignon Blanc wine: 0.25 cup
Metric Conversion
Stages of cooking
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Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, 1 tablespoon garlic, and 1 tablespoon Italian seasoning; cook and stir until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes. Transfer to a bowl.
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Heat 1 tablespoon oil and 1 tablespoon garlic in the same skillet until fragrant, about 1 minute. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer to the bowl with chicken.
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Cook bacon in the same skillet until just crispy (not crunchy), about 6 minutes. Drain on a paper towel-lined plate; leave grease in the skillet.
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Bring a large pot of lightly salted water to a boil. Add linguine and remaining 2 tablespoons oil; cook until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
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Mix cream, Parmesan cheese, egg yolks, remaining 1 tablespoon Italian seasoning, salt, and pepper together in a bowl.
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Sauté onion in bacon grease over medium heat until translucent, about 5 minutes. Add wine, increase the heat, and bring to a boil.
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Add cream mixture, reduce the heat, and simmer until sauce begins to thicken, 3 to 5 minutes. Stir in chicken and shrimp until coated, then serve over linguine.
