Cook fresh Fettuccine pasta according to package directions, reserving 1/2 cup of pasta water before draining.
Season Chicken with Fleur de sel and Freshly ground black pepper. Heat Duck fat in a large skillet over medium-high heat. Add Chicken and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
Add Guanciale to the same skillet and cook until crispy. Add Shrimp and cook until pink and opaque, about 3-5 minutes. Remove from skillet and set aside.
Add Garlic to the skillet and cook until fragrant, about 30 seconds. Deglaze the pan with White wine, scraping up any browned bits. Let the wine reduce slightly.
In a bowl, whisk together Heavy cream, Pecorino Romano cheese, Parmigiano-Reggiano cheese, Egg yolks, and Freshly ground black pepper.
Add the cooked pasta to the skillet. Pour the Sauce over the pasta and toss to coat. Add a little Pasta water at a time if the sauce is too thick.
Add the cooked Chicken and Shrimp to the pasta and toss to combine. Serve immediately, garnished with extra grated cheese and black pepper.
Ingredients
4
1 lb450 gChicken thighs-boneless, skinless, cut into bite-sized pieces
1 tbsp15 mLDuck fat
1/2 tsp2.5 mLFleur de sel
1/4 tsp1.25 mLFreshly ground black pepper
1/2 lb225 gJumbo shrimp-peeled and deveined
1 cup240 mLHeavy cream
1/2 cup120 mLPecorino Romano cheese-freshly grated
Cook fresh Fettuccine pasta according to package directions, reserving 1/2 cup of pasta water before draining.
Season Chicken with Fleur de sel and Freshly ground black pepper. Heat Duck fat in a large skillet over medium-high heat. Add Chicken and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
Add Guanciale to the same skillet and cook until crispy. Add Shrimp and cook until pink and opaque, about 3-5 minutes. Remove from skillet and set aside.
Add Garlic to the skillet and cook until fragrant, about 30 seconds. Deglaze the pan with White wine, scraping up any browned bits. Let the wine reduce slightly.
In a bowl, whisk together Heavy cream, Pecorino Romano cheese, Parmigiano-Reggiano cheese, Egg yolks, and Freshly ground black pepper.
Add the cooked pasta to the skillet. Pour the Sauce over the pasta and toss to coat. Add a little Pasta water at a time if the sauce is too thick.
Add the cooked Chicken and Shrimp to the pasta and toss to combine. Serve immediately, garnished with extra grated cheese and black pepper.
Comments