10ouncesboneless skinless chicken breastcut into bite sized chunks
10ouncesmedium raw shrimppeeled, deveined, tails removed
2largeeggs
2Tablespoonsolive oil
garlic saltto taste
black pepperto taste
1Tablespoonminced garlic
1teaspoonchicken baseor chicken bouillon
1 1/2cupsheavy cream
1/4cupgrated parmesan cheese
3/4cupchopped onion
3Tablespoonschopped cooked baconabout 5 slices
3/4cupfrozen peas
Instructions
Cook pasta according to package instructions. Drain, rinse in warm water, and set aside.
Heat olive oil in a large deep sided skillet over medium high heat until shimmering.
Add minced garlic and saute for 1-2 minutes. Add chicken chunks and shrimp. Season to taste with garlic salt and black pepper. Cook until no pink remains on the chicken.
Add onion to chicken and shrimp and cook an additional 2-3 minutes. Remove the contents of the skillet to a baking sheet and set aside.
Return skillet to stovetop over medium high heat. Add heavy cream and the chicken base. Whisk to combine.
In a medium bowl whisk the eggs. While continuously whisking the heavy cream in skillet, slowly drizzle in the eggs to temper them.
Whisk in the parmesan cheese. Bring to a gentle boil.
Add cooked pasta and reserved chicken and shrimp mixture. Stir to coat. Add peas and bacon and heat through before serving.
Video
Notes
Any pasta can be used. We prefer rotini, but linguini is commonly used with carbonara. Fettuccine or spaghetti are other popular options.
Traditionally, carbonara is made with guanciale which is Italian cured pork, or as you’ve likely seen before, pancetta (salt-cured pork belly). We opted for bacon this time around but you can easily swap it with pancetta if desired. If using bacon, you'll want to have it cooked beforehand. I always like to make my bacon in the oven that way the stovetop is clear for me to focus on the rest of the ingredients.
You can substitute the parmesan cheese with pecorino romano, or even use a mixture of the two.
Feel free to substitute the peas with other vegetables such as mushrooms or asparagus. Alternatively, you can omit them altogether but they add a nice pop of color and a little dose of veggie to the plate.