Chicken and Beef Carbonara
Ingredients:
8 oz spaghetti or fettuccine pasta
1 cup cooked chicken (shredded or diced)
1 cup cooked beef (shredded or diced; you can use ground beef or steak)
2 tbsp olive oil
4 cloves garlic (minced)
3 large eggs
1 cup grated Parmesan cheese (plus extra for serving)
1/2 cup heavy cream
Salt and pepper to taste
Fresh parsley (chopped, for garnish)
Optional: red pepper flakes (for heat)
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti or fettuccine according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
Prepare the sauce:
In a medium bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until well combined. Season with salt and pepper to taste. Set aside.
Cook the meat:
In a large skillet over medium heat, add olive oil. Sauté the minced garlic for about 1 minute until fragrant.
Add the cooked chicken and beef to the skillet, stirring until heated through.
Combine pasta and meat:
Add the drained pasta to the skillet with the chicken and beef. Toss to combine and coat the pasta with the garlic and oil.
Add the sauce:
Remove the skillet from heat. Quickly pour the egg and cheese mixture over the pasta, tossing vigorously to coat the noodles and create a creamy sauce. If the sauce is too thick, gradually add reserved pasta water, a little at a time, until you reach the desired consistency.
Serve:
Divide the carbonara among plates or bowls. Garnish with extra grated Parmesan cheese, chopped parsley, and red pepper flakes if desired.
This Chicken and Beef Carbonara is a delicious twist on the classic recipe, combining two types of protein for a hearty meal.