The Ultimate Chicken and Shrimp Carbonara Recipe That’ll Make Your Taste Buds Dance!

Hey there, foodies! Today I’m super excited to share with ya one of my absolute favorite pasta dishes – chicken and shrimp carbonara. This creamy, indulgent pasta is seriously to die for, and I’ve been perfecting my recipe for years now It’s kinda like the Olive Garden version, but dare I say.. even better?

What Makes This Carbonara Special?

Before we dive into the recipe let me tell you why this dish is so amazing

• It combines two proteins (chicken AND shrimp) for maximum flavor
• The sauce is creamy and rich without being too heavy
• It’s fancy enough for special occasions but simple enough for weeknight dinners
• You can customize it based on what ingredients you have on hand

Ingredients You’ll Need

For this mouthwatering carbonara, gather these ingredients:

Step-by-Step Instructions

1. Prep Work

First things first, we gotta get everything ready. Trust me, this saves so much time once you start cooking!

• Bring a large pot of salted water to boil for the pasta
• Cut chicken into bite-sized pieces and season with salt, pepper, and half the Italian seasoning
• Make sure shrimp are peeled, deveined, and patted dry
• Chop bacon into small pieces
• Mince garlic
• Grate parmesan cheese (please use fresh, not the stuff in the green can!)
• In a small bowl, whisk together egg yolks and ½ cup of parmesan cheese

2. Cook the Pasta

Cook the fettuccine according to package directions until al dente. Before draining, reserve about 1 cup of pasta water – this is super important! Drain pasta but don’t rinse it.

3. Cook the Proteins

While the pasta is cooking, we’ll work on the proteins:

1. In a large skillet over medium heat, cook the chopped bacon until crispy (about 5-7 minutes)
2. Remove bacon with a slotted spoon and set aside, but keep that bacon grease in the pan!
3. Add olive oil to the same pan and increase heat to medium-high
4. Add chicken pieces and cook until golden and cooked through (about 5-6 minutes)
5. Add shrimp to the pan and cook until they turn pink (about 2-3 minutes)
6. Add minced garlic and cook for another 30 seconds until fragrant
7. Remove pan from heat and set aside

4. Make the Carbonara Sauce

Now for the magic part – the creamy sauce:

1. Return the pan with chicken and shrimp to medium-low heat
2. Add heavy cream and bring to a gentle simmer
3. Gradually add the remaining parmesan cheese, stirring constantly until melted
4. Season with remaining Italian seasoning, salt, and pepper

5. Combine Everything

This part requires some attention to avoid scrambling the eggs:

1. Add the cooked pasta to the sauce and toss to coat
2. Allow the pasta mixture to cool slightly for about 1-2 minutes (SUPER important!)
3. Slowly drizzle in the egg/cheese mixture while continuously tossing the pasta
4. If sauce is too thick, add a splash of the reserved pasta water
5. Add the crispy bacon back in and toss everything together

6. Serve and Enjoy!

Transfer to serving plates or a large pasta bowl, garnish with fresh parsley and extra parmesan cheese, and serve immediately!

Tips for Carbonara Success

I’ve made this dish like a gazillion times, and here’s what I’ve learned:

• Don’t scramble the eggs: The trickiest part is adding the egg mixture without cooking the eggs. Make sure to let the pasta cool slightly and keep tossing continuously.
• Use fresh ingredients: Fresh parmesan makes a HUGE difference compared to pre-grated stuff.
• Season in layers: Season the chicken, the sauce, and adjust at the end for the best flavor.
• Pasta water is your friend: Keep that starchy pasta water to adjust the sauce consistency as needed.
• Eat immediately: Carbonara is best enjoyed fresh – it doesn’t reheat great because the sauce can separate.

Common Carbonara Mistakes to Avoid

We all make mistakes, and I’ve definitely made my share when making carbonara:

• Adding the egg mixture to pasta that’s too hot (hello, scrambled egg pasta!)
• Not using enough salt in the pasta water
• Overcooking the shrimp (they get rubbery)
• Using pre-grated cheese (it has anti-caking agents that make the sauce grainy)
• Rinsing the pasta after cooking (this removes the starch that helps the sauce cling)

Variations You Can Try

I love experimenting with my carbonara! Here are some tasty variations:

• Veggie Loaded: Add peas, asparagus, or spinach for some green
• Spicy Kick: Add red pepper flakes or cajun seasoning
• Mushroom Lover’s: Add sautéed mushrooms for an earthy flavor
• Seafood Only: Skip the chicken and double the shrimp (or add scallops!)
• Lighter Version: Use half-and-half instead of heavy cream (not traditional but still yummy)

Perfect Pairings

Wondering what to serve with your carbonara? I gotchu:

• Garlic bread or crusty Italian bread
• Simple green salad with vinaigrette
• Roasted asparagus or broccoli
• A glass of crisp white wine (Pinot Grigio works great!)

Final Thoughts

This chicken and shrimp carbonara is truly a crowd-pleaser. Whenever I make it for guests, they always ask for the recipe! It might seem a bit intimidating at first, but once you get the hang of it, you’ll be making it like a pro.

The creamy sauce, tender chicken, succulent shrimp, and crispy bacon all come together to create a pasta dish that’s way better than anything you’ll get at a restaurant. Plus, you’ll save some serious cash by making it at home!

What’s your favorite pasta dish? Have you tried making carbonara before? I’d love to hear your experiences in the comments below!

Happy cooking!