Chicken and Shrimp Carbonara
Recipe GLPR61b28de2461ffd
A luxurious twist on classic carbonara combining tender chicken breast and succulent shrimp with crispy bacon, finished with a creamy sauce enriched with Parmesan and Pecorino Romano. Serve over bucatini pasta for an elegant, restaurant-quality main course.
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Ingredients
1 pound dried bucatini pasta
4 slices bacon (about 4 ounces), cold from the refrigerator
1 tablespoon olive oil
1 boneless, skinless chicken breast (about 8 ounces)
3/4 teaspoon kosher salt, divided, plus more as needed
1 teaspoon coarsely ground black pepper, divided, plus more for serving
1 medium red bell pepper
2 cloves garlic, minced
12 uncooked medium shrimp, peeled and deveined (6 to 8 ounces)
2 tablespoons unsalted butter
1 1/4 cups heavy cream
1 ounce Parmesan cheese, freshly grated or store-bought grated, plus more for serving
1 ounce Pecorino Romano cheese, freshly grated or store-bought grated, plus more for serving
Directions
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining; set the pasta aside.
While the pasta cooks, chop the bacon into small pieces. Cook the bacon in a large skillet over medium heat until crispy, about 5 to 7 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
Pat the chicken breast dry and season both sides with 1/2 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Add the olive oil to the skillet with the bacon fat and heat over medium-high. Place the chicken breast in the skillet and cook for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 2 minutes, then slice into bite-sized pieces.
In the same skillet, add the butter and cook the minced garlic for about 30 seconds until fragrant. Core and dice the red bell pepper into small pieces, then add to the skillet. Cook for 2 to 3 minutes until the pepper softens slightly.
Season the shrimp with the remaining 1/4 teaspoon salt and 1/2 teaspoon black pepper. Add them to the skillet and cook for 2 to 3 minutes, stirring occasionally, until the shrimp turn pink and opaque. The internal temperature should reach 165°F.
Pour the heavy cream into the skillet and bring to a gentle simmer. Add the cooked chicken pieces and crispy bacon, stirring to combine. Cook for 1 to 2 minutes until the sauce is warmed through.
Remove the skillet from heat and stir in the grated Parmesan and Pecorino Romano cheeses until melted and smooth. Add the cooked pasta to the skillet and toss well to coat, adding reserved pasta water as needed to reach desired consistency.
Divide the carbonara among serving bowls and top with additional Parmesan, Pecorino Romano, and fresh cracked black pepper to taste. Serve immediately.
