If you’re an offal lover, this Pasta with Chicken Liver recipe is right up your alley. This traditional dish from Emilia-Romagna is delicious, rich, creamy, and a breeze to make.
Hello, folks – how are you doing?
It is the middle of February already meaning one month until spring (poor Daisy cannot wait any longer!) Still, February and most of March tend to be cold and gloomy months. So it is not time to give up on all the comfort food. Not yet.
Today, I am sharing another recipe from The Pasta Project, and believe me, it’s that good. There is a catch, though. You must love offal and specifically chicken livers.
Pasta with Chicken Liver
This pasta recipe is one of many I have tried from the Pasta Project over the last three years. I think I made before pasta with liver, but it never occurred to me that this ingredient was quite authentic.
My friends, this pasta is absolutely delicious – you have to believe me!
Here, the chicken livers are cooked with butter and onions and infused with sage and bay leaves. Then you add the mixture of egg yolks, Parmigiano, and milk into the cooked pasta and voila – serve it with the cooked livers. The sauce is rich and silky, carbonara-like. Tre traditional type of pasta for this sauce is Tagliatelle, but pappardelle and fettuccini also work.
More Authentic Pasta Recipes
Looking for more authentic Italian pasta recipes? Be sure to check some of them below:
Pasta alla Papalina (Creamy Ham and Pea Pasta with Eggs)
Pasta with Sardines (Sicilian Pasta with Sardines and Fennel)
Pasta alla Pastora (South Tyrol Recipe)
Sicilian Style Pasta with Cauliflower (With Pine Nuts and Raisins)
Pasta Aglio e Olio (Olive Oil and Garlic Pasta)
Pasta alla Genovese (Beef and Onion Ragù)
Pasta al Baffo (Creamy Tomato Ham Pasta)
I hope you like this Pasta with Chicken Liver, and you will give it a try. If you make it, please let me know in the comment section below or send me an Instagram message or share your photos by adding the hashtag #havocinthekitchen.
Cheers!
Pasta with Chicken Liver
4
servings15
minutes30
minutesIf you’re an offal lover, then this Pasta with Chicken Liver recipe is right up your alley. This traditional dish from Emilia-Romagna is delicious, rich, creamy, and a breeze to make.
Adopted from Tagliatelle with Chicken Liver – The Pasta Project
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Ingredients
400 g. tagliatelle, fettuccini or pappardelle
200-250 gr. chicken livers
1 small white onion, finely chopped
3 tbsp. (50 gr.) butter
2 egg yolks
1 bay leaf
5 large sage leaves
1/2 cup (120 ml.) chicken stock
50 gr. Parmigiano Reggiano, freshly grated
1 pinch nutmeg, freshly grated
Directions
- Wash and cut the chicken livers into pieces removing any excess of the fat.
- In a medium-large sauté or frying pan, melt the butter over the low-medium heat in a frying pan, add the onion, and cook until soft and translucent, about 7 to 10 minutes.
- Add the chicken livers, bay leaf, and sage to the pan. Cook the liver until it just starts to brown slightly on both sides, 3-4 minutes. Do not overcook.
- Add the stock and lower the heat. Simmer for about 15 minutes. Season with nutmeg, salt and pepper to taste. At the end, remove the bay leaf.
- In a small bowl, beat the egg yolks with the Parmesan cheese and milk.
- In the meantime, cook the pasta in a large pot of salted water, in accordance with the package instructions, until al dente. I always suggest cooking it even 15 seconds less or so.
- Strain the pasta in a colander and transfer it straight in a large bowl.
- Immediately, stir in the egg and cheese mixture to the pasta and mix together well to get a creamy consistency. This has to be done fast, while the pasta is still hot and immediately before serving.
- Divide the pasta plates and top with with the liver sauce. Serve immediately with a little more grated parmesan and black pepper if required. Enjoy!
I must admit that liver is just not my thing, but the presentation here is quite beautiful, Ben.
Thank you, David!
I love seeing offal get the appreciation it deserves! Chicken liver is such an underrated ingredient, rich, flavourful, and perfect for a comforting pasta dish like this.
Thank you, Raymund!
Great minds think alike, Ben. I was actually thinking blogging on pasta with chicken livers in the near future! I usually make it “in rosso” (with tomato sauce) but this also looks wonderful. Tagliatelle really are the ideal choice for the dish.
Thank you, Frank!
I don’t mind chicken livers, but I do love them in paté. I’ve not thought to use them in a pasta dish, very creative. I remember you used to get the offal in whole chickens but not anymore, you have to buy them separately. I used to make chicken liver paté every time we bought an entire chicken. This is a creative way to use chicken liver.
Toronto is being pummelled by snow, a car was almost entirely buried in it on the driveway, it’s been crazy.
Thank you, Eva!
I have only ever made this with beef liver but I love chicken livers, and pasta, so I will love this! Thank you for sharing :)
Thank you, Tandy!
I’m sure that my husband would love this dish. He like chicken livers – It amazing how many ways we can eat pasta. Looks good
Thank you, Judee!
What a lovely way to combine liver with pasta! Such a decadent and delicious dish!
Thank you, Michelle!
Ben — this has to be one of Mark’s and my favorite dishes — but we never serve it because so many people don’t like liver. We have one friend who, when his wife is out of town, comes over for liver dinners! Your recipe is a bit different from ours so I can’t wait to try it. It is a thing of beauty!
Thank you, David!
I would love this. I bet your kitty enjoyed it!
Thank you, Mimi!
We both love chicken liver; so budget friendly and so easy to combine with lots of other ingredients! Love this one and will make soon! Thank you so much Ben!
Thank you, Davorka!
I totally love offals :-) Just had some beef liver and kidney. Yours sounds wonderful, Ben.
Thank you, Angie!