Ingredients:

  • 1 lb (450g) fettuccine pasta
  • 1 lb (450g) boneless skinless chicken breast, cubed
  • 1 lb (450g) large shrimp, peeled and deveined
  • 6 oz (170g) thick-cut bacon, diced
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) Italian seasoning
  • ½ tsp (2.5g) garlic powder
  • Salt and black pepper to taste
  • 3 cloves (15g) garlic, minced
  • 2 cups (480ml) heavy cream
  • 1 cup (100g) freshly grated Parmesan cheese
  • ¼ tsp (1.25g) ground nutmeg
  • ½ cup (120ml) reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the fettuccine until just shy of al dente (about 1-2 minutes less than package directions). Reserve ½ cup of starchy pasta water before draining.
  2. Render the diced bacon in a skillet over medium heat until crisp. Remove bacon with a slotted spoon, leaving the fat behind.
  3. Increase heat to medium-high; add chicken cubes and sear until golden brown on all sides. Add shrimp and cook for 90 seconds per side until opaque and pink. Remove all proteins from the pan and set aside.
  4. In the same skillet, sauté minced garlic for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer.
  5. Whisk in the Parmesan cheese, nutmeg, salt, and pepper. Stir constantly on low heat until the cheese is fully melted and the sauce thickens slightly.
  6. Add the cooked pasta, seared chicken, shrimp, and crispy bacon back into the skillet. Toss gently over low heat for 2 minutes, adding reserved pasta water a tablespoon at a time until the sauce achieves a glossy, clinging consistency.