Chicken and Shrimp Carbonara

Bring a large pot of generously salted water to a boil. Meanwhile, season 1 boneless, skinless chicken breast with 1/4 teaspoon of the kosher salt and 1/8 teaspoon of the black pepper. Heat 1 tablespoon olive oil in a 12-inch high-sided skillet over medium-high heat until shimmering. Add the chicken and cook until it is well-browned and it releases easily from the pan, 5 to 7 minutes. Flip and reduce the heat to medium. Continue cooking until the chicken is cooked through, 5 to 7 minutes more. Transfer to a clean cutting board. Reserve the skillet.

Add 1 pound dried bucatini pasta to the boiling water and cook according to package directions until al dente, about 10 minutes. Meanwhile, cut 1 medium red bell pepper into 1/4-inch thick slices and mince 2 garlic cloves. Finely grate 1 ounce Parmesan cheese and 1 ounce Pecorino Romano cheese if needed (about 1/2 packed cup each), or measure out 1/3 cup of each. Peel and devein 12 medium shrimp, and season with 1/4 teaspoon of the kosher salt and 1/8 teaspoon of the black pepper. Cut 4 slices bacon crosswise into 1/4-inch pieces.

Add the sausage to the reserved skillet and cook over medium heat until browned and crisp, about 4 minutes. Transfer with a slotted spoon to a paper towel-lined plate.

Add 2 tablespoons unsalted butter to the pan. Add the bell pepper and garlic, season with the remaining 1/4 teaspoon kosher salt, and cook, stirring occasionally, until the pepper is bright red and crisp-tender, 1 to 2 minutes. Add 1 1/4 cups heavy cream and scrape any browned bits from the bottom of the pan. Reduce the heat to medium-low and gently simmer, stirring occasionally, until the sauce is slightly thickened, 3 to 4 minutes. Add the shrimp in the last 1 minute of simmering time. Reduce the heat to low to keep warm if the pasta is not ready yet. Cut the chicken breast crosswise into 1/2-inch pieces.

When the pasta is ready, reserve 1 cup of the pasta water. Drain the pasta and add to skillet. Return to a simmer over medium heat. Add the chicken, bacon, and 1/4 cup of the reserved pasta water, and toss to combine. Add the cheeses and remaining 3/4 teaspoon black pepper. Continue tossing the pasta with tongs to evenly distribute and coat with sauce, 1 to 2 minutes total. Add more pasta water 1 to 2 tablespoons at a time as needed until the pasta is lightly coated with a slightly thin sauce (it will thicken as it cools). Taste and season with more kosher salt and black pepper as needed. Serve immediately, garnishing with more black pepper and grated cheese as desired.