Chicken Shrimp Carbonara

Preheat a large skillet over medium-high heat and add 1 tablespoon of oil. Introduce the chicken, along with 1 tablespoon of minced garlic and 1 tablespoon of dried Italian herbs, to the skillet. Continue cooking and stirring until the chicken reaches an internal temperature of 165°F (74°C) and its juices run clear, taking around 6 to 8 minutes. Transfer the cooked chicken to a bowl.

In the same skillet, heat another 1 tablespoon of oil and add 1 tablespoon of minced garlic. Allow the mixture to become fragrant, approximately 1 minute, before introducing the shrimp. Cook the shrimp until they turn bright pink on the outside and the meat is opaque, taking around 2 to 3 minutes per side. Add the cooked shrimp to the bowl with the chicken.

In the same skillet, cook 6 slices of bacon until it reaches a light golden brown color (not crunchy), taking around 6 minutes. Remove the bacon from the skillet with a slotted spoon and place it on a paper towel-lined plate. Leave the grease in the skillet.

In a large pot, bring 4-6 cups of salted water to a boil. Add 1 cup of linguine and the remaining 2 tablespoons of oil. Cook the pasta until it reaches an al dente texture, taking around 11 minutes. Drain the linguine and keep it warm.

Mix together 1/2 cup of heavy cream, 1/4 cup of grated Parmesan cheese, 2 egg yolks, the remaining 1 tablespoon of dried Italian herbs, salt, and pepper in a bowl.

Sauté 1 medium onion in the bacon grease over medium heat until it becomes translucent, taking around 5 minutes. Add 1/4 cup of red wine to the skillet and increase the heat, bringing the mixture to a boil.

Add the cream mixture to the skillet, reduce the heat, and simmer until the sauce begins to thicken, taking around 3 to 5 minutes. Stir in the cooked chicken, bacon, and shrimp until they are well-coated. Serve the sauce over the warm linguine.