Chicken and Shrimp Carbonara

I love finding and trying new recipes on Recipezaar. Unfortunately, some of the old family favorites tend to get "temporarily forgotten and misplaced" - like this one! This is from Chef Joe Caruso of Caruso's Italian Ristorante (with a few slight modifications).

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  medium boneless skinless chicken breasts, cubed
• 1⁄4 lb shrimp, shelled and deveined
• 5  tablespoons  cooking oil
• 1⁄4 cup flour
• 8  slices bacon or 8  slices  italian pancetta, diced into 1/4-inch pieces
• 1  small onion, finely chopped
• 1  pinch salt
• 1  pinch white pepper
• 1⁄4 cup white wine
• 4  eggs
• 1  cup heavy cream
• 1  teaspoon fresh Italian parsley, chopped
• 1  cup parmesan cheese, grated

Directions

1. Preheat oven to 350 degrees.
2. Lightly flour chicken cubes and shrimp.
3. Put 3 tablespoons oil in a large skillet, then heat over medium heat.
4. Add chicken and shrimp; cook 4 to 5 minutes or until no pink remains in the chicken. Transfer to a platter and keep warm.
5. Heat 2 tablespoons oil over medium heat in the same skillet.
6. Add bacon or pancetta and onion; cook about 3 to 5 minutes or until lightly browned.
7. Add chicken, shrimp, salt and white pepper; cook 2 minutes over medium heat.
8. Add white wine; cook approximately 2 minutes or until wine has reduced by one-half.
9. In a large bowl, beat eggs, cream, and Italian parsley together until well blended.
10. Add Parmesan cheese.
11. Stir until combined.
12. Pour chicken and shrimp mixture into the egg mixture.
13. Stir well.
14. Pour into a casserole shaped Pyrex baking dish.
15. Bake in a 350-degree oven for 25 to 30 minutes, or until it begins to golden around the edges and the top.
16. Lightly dust top with a little bit of cracked black pepper and Parmesan cheese.