Chicken and Shrimp Carbonara

Cook 454 g pasta in 1600 g salted water until al dente, reserving 240 ml pasta water.

Sauté 150 g chopped onion and 30 g minced garlic in 55 g olive oil until softened.

Add 454 g chicken breast and 454 g shrimp to the pan, seasoning with 30 g Italian seasoning and salt.