Chicken And Shrimp Carbonara

• 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 1/2 cups heavy whipping cream
• 1 1/2 cups grated Parmesan cheese
• 4 egg yolks
• salt and ground black pepper to taste
• 1/4 cup Sauvignon Blanc wine

1. 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.
2. 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.
3. 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.
4. 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.
5. While onion is sauteeing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl.
6. 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.

olive oil, chicken, garlic, italian seasoning, shrimp, linguine pasta, bacon, onion, heavy whipping cream, parmesan cheese, egg yolks, salt, sauvignon

Taken from www.allrecipes.com/recipe/263497/chicken-and-shrimp-carbonara/ (may not work)