Chicken Liver and Bacon Pasta
Italian Recipes

Chicken Liver and Bacon Pasta

Pan
serves 4

Chicken livers melt into the sauce here, giving it body and real savoury depth without turning the dish heavy. Bacon, garlic, and a splash of cream round it out into something rich but still easy to cook on a weeknight.

Use a pasta shape that catches the sauce well and finish with parsley and black pepper.

PastaDinnerOffal
10 mins prep20 mins cook30 mins total

  1. Cook 300g pasta in well-salted water until al dente. Reserve a mug of pasta water before draining.

  2. Meanwhile fry 150g bacon lardons in 1 tbsp olive oil until crisp at the edges. Add 1 finely chopped onion and cook until softened.

  3. Stir in 2 minced garlic cloves, then add 300g trimmed chicken livers and cook for 3 to 4 minutes, breaking them up slightly with a spoon.

  4. Pour in 75ml stock and simmer for 2 minutes, then add 120ml cream and plenty of black pepper.

  5. Add the drained pasta and a splash of pasta water, tossing until glossy. Finish with chopped parsley and serve immediately.

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