1 tbsp (30 ml) bacon fat, tallow or lard

165 g (6 strips) of natural smoked bacon – cut into small pieces

712 g (3 cups) chicken breasts – cut into small bit sized cubes

680 g (3 cups) of cleaned raw shrimp – cut into small bit sized pieces

12 g (1 tbsp) garlic – minced

85 g (3 oz) onions – diced

460 g (2 cups) heavy whipping cream

3 large egg yolks

3 g (½ tsp) salt – ground fine

6 x 156 g (5.5 oz) per single serving of carnivore pasta

6 tsp parmesan cheese - grated

1. Prepare all the ingredients. Cook the carnivore pasta. Set aside
2. Into a skillet or Dutch oven, set on medium low heat, add the fat of your choice. I am using bacon fat. Once the oil is heated, drop in the bacon and cook to a lightly crispy golden brown. Use a slotted spoon to scoop out and transfer to a bowl. Set aside
3. The skillet with the remaining bacon fat, drop in half of the cubed chicken. Cook until the cubes are cooked through or have an internal temperature of 165 F or 74 C. Scoop out and transfer to the bowl with the bacon
4. Add the shrimp to the same pan and cook until all the shrimp are pink on both sides. Scoop out and transfer to the bowl with the bacon and chicken
5. To the same pan, if needed add 1 tbsp of fat, then drop in the onion and garlic, toss and cook until the onions are translucent. Pour in the cream and cook at a light simmer for 4 minutes
6. Whisk the egg yolks and slowly pour into the cream as you stir continuously. Cook at a low simmer for 1 minute to thicken the cream mixture. Return the bacon, chicken and shrimp into the cream sauce. Cook for 1 minute to heat everything up
7. To plate, add one serving of the carnivore pasta to each plate. Pour 1/6 of the carbonara cream mixture over the top of the carnivore pasta. OPTIONAL: garnish with one tbsp of grated parmesan cheese. Enjoy!