Instructions

Cook the Pasta

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 8–12 minutes). Reserve 1 cup of pasta water before draining. Toss drained pasta with a drizzle of olive oil to prevent sticking.

Prepare the Chicken and Shrimp

• Cut chicken into bite-sized pieces and pat dry with paper towels. Season generously with salt, pepper, and optional spices like garlic powder or Italian seasoning. Heat olive oil in a skillet over medium-high heat and cook chicken for 5–7 minutes until golden brown. Remove and set aside.
• In the same skillet, add shrimp and season lightly with salt and pepper. Cook for 2–3 minutes per side until pink and opaque. Combine cooked chicken and shrimp back into the skillet.

Make the Sauce

• In a bowl, whisk together egg yolks and heavy cream until smooth. Gradually temper the mixture by adding a small amount of hot pasta water while whisking continuously. This prevents curdling.

Combine Everything

• Add drained pasta to the skillet with chicken and shrimp. Remove from heat and pour the cream and egg mixture over the pasta. Toss gently to coat evenly. If needed, add reserved pasta water to adjust consistency. Sprinkle with Parmesan cheese and toss again.

Serve

• Plate the Chicken Shrimp Carbonara in shallow bowls or on dinner plates. Garnish with freshly chopped parsley and grated Parmesan. Serve immediately with sides like arugula salad, garlic bread, or steamed vegetables.