Chicken and Shrimp Carbonara

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.

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.

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.

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.

While onion is sauteeing mix cream Parmesan cheese egg yolks salt pepper and remaining Italian seasoning together in a bowl.

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.