Spaghetti Carbonara with Chicken and Shrimp
40aprons.com/chicken-and-shrimp-carbonara/This simple recipe for Chicken and Shrimp Carbonara is the perfect family dinner! American-style carbonara sauce is tossed with hot pasta, juicy chicken and seared shrimp for the ultimate dinnertime treat.
Recipe Makes (Approximate):
Ingredients
- 8 ounces uncooked bucatini (or spaghetti)
- 6 ounces pancetta ( or thick bacon, sliced into 1/2” pieces)
- 2 cups half and half
- 4 large egg yolks
- ½ pound boneless skinless chicken breasts (cut into bite-sized pieces)
- ½ pound large shrimp (peeled and deveined)
- 1½ cups Parmesan cheese (freshly grated, plus more for garnish)
- 1 teaspoon black pepper (freshly ground)
Instructions
- Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to package instructions. Drain and set aside.
- Add the pancetta to a large skillet and saute over medium-low heat until crisp, about 8 minutes. Transfer the pancetta to a bowl using a slotted spoon.
- Increase the heat to medium high and add chicken and shrimp to the skillet. Cook for about two minutes, stirring after the first minute. Cook until golden brown on sides and cooked through. Transfer to plate or bowl.
- Add the half and half to the skillet and bring to a simmer. Temper egg yolks by adding some half and half into egg mixture, then slowly return to skillet, whisking vigorously over medium heat. Whisk in the Parmesan cheese. Stir in the black pepper. Season with salt if desired (the bacon and cheese add plenty of salty flavor but you may like additional salt!)
- Add the cooked pasta, bacon, and chicken to the skillet and toss well to combine.
- Garnish with more Parmesan cheese if desired, and serve immediately.
Recipe Notes
Make it gluten free: Gluten free pasta works with this recipe.
Leftovers: Carbonara (especially made with shrimp!) is one of those recipes that only really makes eating it when it has just been made, so don't plan for any leftovers.
Troubleshooting: Graininess usually means the sauce got too hot and the eggs scrambled slightly. An oily sauce can come from heat that's too high or from too much rendered fat left in the pan. Drain most of the pancetta fat before adding the half and half, and keep the heat gentle once the yolks go in if you're experiencing these issues.
Nutrition Information (Approximate)
Calories: 865calProtein: 56gFat: 48gSaturated Fat: 23gTrans Fat: 0.1gCholesterol: 418mgSodium: 1101mgPotassium: 791mgTotal Carbs: 50gFiber: 2gSugar: 7gNet Carbs: 48gVitamin A: 1016IUVitamin C: 2mgCalcium: 652mgIron: 2mg
https://40aprons.com/chicken-and-shrimp-carbonara/