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Ingredients
Scale
- 8 oz fettuccine or spaghetti pasta
- 1 cup parmesan cheese or pecorino, grated
- ½ cup brown onion, diced
- 1 garlic clove, minced
- 11–12 large shrimp, peeled and deveined (about 11 oz)
- 1 large chicken breast, butterflied (about 10 oz)
- 1 tablespoon olive oil or neutral cooking oil
- 1 cup pancetta, diced (or traditional guanciale or fatty bacon)
- 2 large eggs
- ½ cup bell pepper, sliced medium thick
- Black pepper to taste
- 1 cup panko breadcrumbs
- ¼ cup all-purpose flour
- 1 large egg (for breading)
Instructions
- Heat oil in a skillet, sauté onions and bell peppers until tender.
- Cook seasoned shrimp in the skillet until pink, then set aside.
- Prepare chicken by dredging in egg and breadcrumb mixture, then fry until golden brown.
- Boil pasta until al dente, reserving some cooking water before draining.
- Whisk eggs and cheese together, adding reserved pasta water for consistency.
- Cook pancetta in a fresh skillet until crispy, removing half for garnish.
- Combine pasta with pancetta, then mix in sauce, shrimp, chicken, and vegetables.
- Garnish and serve hot.
Notes
For a richer flavor, substitute guanciale for pancetta.
Ensure pasta is cooked al dente for ideal texture.
Mix egg and cheese off heat to prevent scrambling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Calories: 680
- Sugar: 2
- Sodium: 850
- Fat: 32
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 3
- Protein: 43
- Cholesterol: 240