Recipe
Chicken Liver & Bacon Pasta
Chicken livers, smoky bacon, garlic, and cream tossed through pasta for a rich, deeply savoury midweek dinner.
Ingredients
Method
10 mins prep20 mins cook30 mins total
Cook 300g pasta in well-salted water until al dente. Reserve a mug of pasta water before draining.
Meanwhile fry 150g bacon lardons in 1 tbsp olive oil until crisp at the edges. Add 1 finely chopped onion and cook until softened.
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.
Pour in 75ml stock and simmer for 2 minutes, then add 120ml cream and plenty of black pepper.
Add the drained pasta and a splash of pasta water, tossing until glossy. Finish with chopped parsley and serve immediately.
Notes
Break the livers up gently in the pan so some pieces stay visible while others enrich the sauce.
About this recipe
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.
