Chicken and Shrimp Carbonara
Tender chicken, shrimp, and pancetta tossed with spaghetti in a savory garlic-parmesan cream sauce.
Ingredients
- 8 oz spaghetti or fettuccine 225 g
- 1 tbsp olive oil divided, 15 ml
- 6 oz pancetta diced, 170 g
- 1 large chicken breast cut into bite-sized pieces, about 8 oz or 225 g
- Kosher salt and freshly ground black pepper to taste
- 8 oz large shrimp peeled and deveined, 225 g
- 2 shallots minced
- 3 cloves garlic minced
- 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc, 120 ml
- 2 cups heavy cream 480 ml
- 1 cup grated Parmesan cheese plus more for serving, 100 g
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Just before draining, reserve about 1 cup (240 ml) of the starchy pasta water, then drain the pasta.
- While the pasta cooks, heat 1/2 tablespoon of olive oil in a large, heavy-bottomed skillet over medium heat. Add the pancetta and cook, stirring occasionally, until it is browned and crisp, about 5-7 minutes. Use a slotted spoon to transfer the pancetta to a plate, leaving the rendered fat in the skillet.
- Season the chicken pieces with salt and pepper. Add them to the same skillet and cook until golden brown and cooked through, about 5-6 minutes. The internal temperature should reach 165°F (74°C). Transfer the cooked chicken to the plate with the pancetta.
- Add the remaining 1/2 tablespoon of olive oil to the skillet if it looks dry. Add the shrimp in a single layer, seasoned with a little salt and pepper. Cook for 1-2 minutes per side, until they are pink and opaque. Fish is cooked when it reaches an internal temperature of 145°F (63°C). Remove the shrimp and add to the plate.
- Reduce the heat to medium-low. Add the minced shallots and garlic to the skillet and cook until softened and fragrant, about 1-2 minutes, scraping up any browned bits from the bottom of the pan.
- Pour in the white wine to deglaze the pan. Continue to scrape the bottom of the pan to release all the flavorful bits. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
- Stir in the heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, allowing the sauce to thicken slightly. Reduce the heat to low and stir in the Parmesan cheese until it has melted and the sauce is smooth. Season with salt and pepper to your taste.
- Return the cooked pancetta, chicken, and shrimp to the skillet with the sauce. Add the drained pasta and toss everything together to coat well. If the sauce is too thick, add a few tablespoons of the reserved pasta water until it reaches your desired consistency.
- Divide the pasta among serving bowls. Garnish with fresh parsley and extra Parmesan cheese before serving.
Notes
Food Safety: Ensure chicken is cooked to a minimum internal temperature of 165°F (74°C) and shrimp to 145°F (63°C).
Reserving pasta water is an important step. The starch in the water helps the sauce emulsify and cling to the pasta, creating a smoother texture.
Taste the sauce before adding the final salt. Pancetta and Parmesan are both salty, so you may need less than you think.
This recipe is an American-style creamy pasta dish. A traditional Italian carbonara is made with eggs, cured pork, cheese, and black pepper, and contains no cream.