Chicken And Shrimp Carbonara Recipe

Heat large pot of salted water to boiling over high heat.
While pasta water is heating, add Parmesan, egg yolks, eggs and pepper to medium bowl and whisk until smooth.
Add rigatoni to boiling water and cook 2 minutes shy of package instructions for al dente (about 11 minutes). *Do not drain the pasta until you’ve reserved 2 cups of pasta cooking water.*
In large Dutch oven, cook bacon over medium heat 5 to 7 minutes or until crisp, stirring frequently. Transfer bacon to small bowl.
Sprinkle chicken with salt. Add chicken to bacon drippings in Dutch oven and cook over medium heat 3 to 4 minutes or until golden brown and internal temperature reaches 165 degrees F, stirring occasionally. Transfer chicken to plate.
Reserve 2 cups pasta cooking water, then drain pasta.
Add 1 cup reserved pasta water to Dutch oven and heat to boiling over medium-high heat. Add pasta, shrimp and chicken and any accumulated juices, and cook 2 minutes or until liquid is reduced by half and pasta is al dente, tossing constantly.
Remove pot from heat. Slowly whisk 1/4 cup pasta water into egg mixture, then slowly stream egg mixture into pasta, tossing pasta constantly as you stream it in. Thin sauce with remaining pasta water as needed. Fold in bacon.
Served immediately, topped with additional Parmesan cheese and pepper, and parsley, if using.