Easiest Way to Make Tuna Carbonara Recipe Panlasang Pinoy

Chicken And Shrimp Carbonara

The bacon adds a nice smoky flavor.

Recipe Summary Chicken And Shrimp Carbonara

My wife and I went to that popular Italian-American restaurant chain for dinner recently, and I had their shrimp and chicken carbonara. It was absolutely delicious and I thought, 'What the heck, I'll try making this at home.' I found a few recipes online, but none grabbed me. After studying several recipes, I came up with this recipe on my own. It's fairly simple to make, and my wife said it was better than the original.

Ingredients | Tuna Carbonara Recipe Panlasang Pinoy

4 tablespoons olive oil, divided

1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces

3 tablespoons minced garlic, divided

2 tablespoons Italian seasoning

1 pound large shrimp, peeled and deveined

1 (16 ounce) package linguine pasta

8 slices smoked bacon, diced

1 onion, diced

1 ½ cups heavy whipping cream

1 ½ cups grated Parmesan cheese

4 egg yolks

salt and ground black pepper to taste

¼ cup Sauvignon Blanc wine

Directions

Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian seasoning, until cooked through, 6 to 8 minutes. Transfer chicken to a bowl and set aside.

Heat 1 tablespoon garlic and 1 tablespoon olive oil in the same pan. Fry shrimp until red on the outside and white on the inside, 6 to 8 minutes. Place with the chicken.

Bring a large pot of water to a boil and add remaining 2 tablespoons olive oil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.

Add bacon to the pan; cook until just crispy, not crunchy, about 6 minutes. Drain on 2 paper towels. Saute onion in the bacon grease until translucent, about 5 minutes.

While onion is sauteeing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl.

Pour wine into the pan with the onions. Increase heat and bring to a boil. Cook until wine is mostly evaporated, about 2 minutes. Add the creamy egg mixture and reduce heat. Simmer until sauce begins to thicken, 3 to 5 minutes. Add the chicken and shrimp; mix to coat. Serve on top of pasta.

Spaghetti or fettuccine pasta also work.

Optional: Serve with bread sticks, Italian salad, and your favorite white wine.

Info | Tuna Carbonara Recipe Panlasang Pinoy

prep: 20 mins cook: 40 mins total: 1 hr Servings: 6 Yield: 6 plates

TAG : Chicken And Shrimp Carbonara

World Cuisine Recipes, European, Italian,