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Home » Recipes » Poultry Pasta Recipes

Published: Apr 1, 2023 by Jacqui

Tagliatelle with Chicken Liver


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If you're an offal lover, you're in for a treat. This traditional tagliatelle with chicken livers from Emilia-Romagna is absolutely delicious, creamy rich and so easy to make!

When I first tried it in a restaurant in Castello Lagusello, Mantua, Italy. I was slightly hesitant about eating pasta with liver together. But, it was love at first bite!

I knew after I had to make this chicken liver pasta at home! It's since become a family favorite even with my husband whose not a great fan of liver!

Tagliatelle pasta with chicken livers on a plate

History

Pasta with chicken livers is a classic dish throughout Italy, especially in Emilia-Romagna, where it's traditionally served with tagliatelle. You can find tagliatelle with chicken livers on the menu in many traditional trattorias (Italian restaurants) in Bologna and the surrounding towns and villages.

The Fifth Quarter

In Italian, chicken livers and other offal or giblets are called 'rigaglie' or 'frattaglie.' These parts of an animal, such as the liver, kidneys, brains, intestines, and bone marrow, are also known as the 'quinto quarto' or the fifth quarter.

This term has its roots in a historical practice where butchered animal meat was divided into five parts. The 'good' meat was separated into four quarters. The first and finest 'quarto' went to the nobility, the second to the clergy, the third to the wealthy, and the fourth 'quarto' was designated for the military. So, what did the rest of the population eat? The fifth quarter, which consisted of offal and other less desirable animal parts!

While offal might not be a popular choice among non-Italians, traditional Italian cuisine is abundant with offal recipes!

Tagliatelle pasta with chicken livers on a plate

Ingredient Notes

  • Tagliatelle: Traditionally, tagliatelle is used with chicken livers in Emilia-Romagna; however, you could use other flat ribbon pasta such as pappardelle and fettuccine.
  • Chicken Livers: Look for plump and shiny chicken livers with a dark red color. If they are brown, that means that they have oxidized and are either old or haven't been stored well.
  • Eggs: Use fresh, high-quality eggs with a rich orange yolk.
  • Chicken Broth: You can use either fresh, homemade, or a stock cube chicken broth dissolved in boiling water.
  • Parmigiano: Parmigiano Reggiano is the authentic parmesan in this recipe, with another alternative being Grana Padano. They both work best freshly grated from a block, but you can use pre-grated from a packet if you're short on time.
Ingredients for chicken liver pasta: Includes chicken livers, white onion, butter, eggs, bay leaf, sage leaves, chicken broth, milk, Parmesan cheese, nutmeg.

How to prepare chicken liver

Preparing chicken liver for the first time can feel intimidating, but it's easier than it sounds. Follow the steps below:

  1. Prepare your workstation with a clean cutting bowl, a sharp pairing knife and a separate bowl to discard trimmings.
  2. Rinse the chicken livers under cold water to remove any debris. 
  3. Place the chicken liver on the chopping board and carefully trim away any visible fat or connective tissue. These parts can make the liver chewy.
  4. There are two lobes with a thin membrane connecting them. Cut the connecting membrane to separate the two lobes. Check for any impurities like greenish spots, which indicate remnants of the gallbladder. If there are, cut and discard any patches.
  5. If you prefer your chicken livers in smaller bites, you can then cut them into smaller pieces.

Step by Step Instructions

1) Clean and cut the chicken livers into pieces.

Chicken liver, egg yolks and diced onions in seperate bowls

2) Melt the butter in a skillet or frying pan. Add onions and sauté for 3-4 minutes.

3) Add chicken livers, sage and a bay leaf, then brown the chicken livers.

Note: the chicken liver should only be browned and not fully cooked in this step, as we will continue cooking them in stock later in the recipe.

Chicken livers being cooked with onion and sage in a pan

4) Once the chicken livers are browned, add the stock and reduce the heat to a simmer. Gently simmer the chicken livers for 15 minutes, then remove the bay leaf and season to taste with salt, pepper and nutmeg. Simmer for an addition 5 minutes.

Note: While the chicken livers are simmering, we can start on the next steps.

Cooked chicken livers in a pan with softened onion and sage

5) In a small bowl, beat together the egg yolks, Parmigiano and milk, then place the bowl to the side.

Egg yolk and parmesan mixed together in a bowl

6) Bring a large pot of water to a boil. Add salt and bring to a boil again. Add the pasta and cook until al dente. Strain the pasta in a colander and place it straight into a large bowl with enough room for mixing.

Note: We need to work quickly for the next step as the pasta needs to be hot.

Fresh tagliatelle pasta on a board

7) Mix the eggs and cheese into the hot pasta. The residual heat will help combine the eggs and cheese into a glossy sauce coating the pasta.

Tagliatelle being mixed with egg yolk and parmesan

8) Once the egg yolk and cheese mixture is well incorporated with the pasta, transfer the pasta to the serving plates or bowls.

Tagliatelle that has been mixed with egg yolks and cheese

9) Cover the pasta with the chicken liver sauce and serve immediately.

Chicken liver with sage on pasta

Storage and Leftovers

This chicken liver pasta can be stored in the refrigerator for up to 2 days when placed in a sealed container. To enjoy the leftovers, simply reheat them in a skillet using butter.

More Offal Recipes You May Like

  • Chicken liver pasta with porcini mushrooms
  • Tagliolini pasta alla Langarola with sausage
  • Oxtail Ragu Recipe from Rome

If you make this tagliatelle with chicken liver recipe, I’d love to hear how it turns out. Please write a comment here on the blog, email me or post a comment on the Pasta Project Facebook page.

Your feedback is really appreciated!

Buon appetito!

This recipe has been recently updated with new photos and text.

Tagliatelle pasta with chicken livers on a plate with a fork

Tagliatelle with chicken liver

Jacqui
If you're an offal lover, you're in for a treat. This traditional chicken liver pasta recipe from Emilia-Romagna is absolutely delicious, creamy and rich and so easy to make!
5 from 42 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Emilia-Romagna, Italian, Northern Italy
Servings 4
Calories 641 kcal

Ingredients
  

  • 14 oz Tagliatelle (400g)
  • 7 oz Chicken livers (200g)
  • ½ White onion peeled and finely chopped
  • 2 oz Butter (50g)
  • 2 Egg yolks
  • 1 Bay leaf
  • 3-5 leaves Sage optional
  • 3.4 fl oz Chicken broth (100ml)
  • 3 tablespoon Milk
  • 2 oz Parmigiano reggiano (50g) freshly grated
  • 1 pinch Nutmeg freshly grated

Instructions
 

  • Clean and cut the chicken livers into pieces (make sure to remove as much of the fat as possible)
  • Melt the butter in a frying pan add the onion and cook until translucent.
  • Add the chicken livers, bay leaves and sage.
  • Cook the liver until it starts to brown slightly on both sides (you don’t want it overcooked)
  • Add the stock and lower the heat.
  • Simmer for a further 15 minutes.
  • In the meantime, put a pot of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
  • Remove the bay leaf from the liver and add salt, pepper and nutmeg.
  • Cook for another 5 minutes.
  • Beat the egg yolks in a bowl with the Parmesan cheese and milk .
  • Cook the pasta al dente according to the instructions on the packet.
  • Strain the pasta in a colander and place it straight into a large bowl with enough room for mixing.
  • Add the egg and cheese to the pasta and mix together well to get a creamy consistency (this has to be done quite fast, while the pasta is still hot and immediately before serving otherwise the pasta will get cold quickly!)
  • Put the pasta onto the plates and cover with the liver sauce.
  • Serve immediately with a little more grated parmesan and black pepper if required.
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Notes

  • I have added sage leaves to this recipe but the original doesn't include them. I just love sage with liver!
  • You can also use other flat ribbon pasta such as pappardelle, although the traditional pasta is tagliatelle.
  • Or if you prefer, why not make your own homemade tagliatelle

Nutrition

Calories: 641kcalCarbohydrates: 74gProtein: 30gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 394mgSodium: 477mgPotassium: 425mgFiber: 4gSugar: 3gVitamin A: 6173IUVitamin C: 10mgCalcium: 240mgIron: 7mg
Keyword chicken liver pasta, pasta with chicken liver, Tagliatelle with chicken liver
Tried this recipe?Let us know how it was!

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Tagliatelle with Chicken Livers

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my seasonal pasta recipes cookbook!?


More Poultry Pasta Recipes

  • Duck ragu with bigoli pasta in a bowl
    Venetian Duck Ragu with Bigoli Pasta
  • tagliolini pasta alla langarola with sausage in a bowl
    Tagliolini alla Langarola with Sausage, Liver and Porcini
  • chicken liver pasta with porcini mushrooms
    Chicken liver pasta with porcini mushrooms.
  • Italian chicken noodle soup
    Italian Chicken Noodle Soup.

Reader Interactions

Comments

    5 from 42 votes (31 ratings without comment)

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    Recipe Rating




  1. Adrian Williams says

    January 20, 2025 at 12:32 pm

    I tried this last night and the liver was dry, I would cook it as normal just before the pasta is ready and add it in with the egg, cheese, and milk as to not over cook it, simmering for 15mins is far to long

    Reply
    • Jacqui says

      January 23, 2025 at 10:48 am

      Hi Adrian, I'm sorry to hear your liver was dry. I guess it would also depend on the size you cut it. But, I will add a note to advice people to test taste after 5-10 minutes to prevent overcooking. However, I have made this recipe with the cooking times stated and many Italian recipes also call for similar cooking times.

      Reply
  2. Laura Arteaga says

    April 17, 2023 at 9:48 am

    The taste of this pasta dish brought me back to Italy. Tasty, and really simple to follow, this recipe was such a hit!

    Reply
  3. Debbie says

    April 17, 2023 at 5:02 am

    This Tagliatelle with chicken liver sounds amazing . I grew up eating chicken livers as a treat so I know I would love this. I am printing this to try very soon.

    Reply
  4. Cathleen says

    April 17, 2023 at 3:32 am

    While I am not a fan of chicken liver, my husband loves it so I made it for his birthday this weekend. Let me tell you, he loved it! Thanks for sharing this recipe 🙂

    Reply
  5. Enriqueta E Lemoine says

    April 17, 2023 at 12:06 am

    I can't believe you made me try chicken liver! I love all your recipes, and this tagliatelle was not exception!

    Reply
  6. Dennis says

    April 16, 2023 at 6:09 pm

    I love chicken livers and this looks like an amazingly delicious pasta dish!

    Reply
  7. Ann says

    April 15, 2023 at 2:06 pm

    I have never had chicken liver before, only beef liver. I am interested to see if there is a difference in taste and texture. Excited to try out this recipe!

    Reply
  8. Lauren Michael Harris says

    April 13, 2023 at 2:11 pm

    I found this recipe and immediately sent it to my mom. She's a big fan of chicken liver and Italian food. She made it and thanked me for sending it to her. Thank you for sharing your recipe!!

    Reply
  9. Jenny Graves says

    April 13, 2023 at 10:22 am

    If your family isn’t familiar with chicken livers this Tagliatelle with Chicken Liver recipe will impress them. They will want more. The flavors are intense with a creamy texture. It’s a big hit with us! Thank you.

    Reply
  10. Megane says

    April 13, 2023 at 8:53 am

    I wont lie but I was worried I wouldn't like the chicken livers! Wow! So tender and the whole pasta was amazing. Thanks for pushing me outside of my food comfort zone.

    Reply
  11. Sharon says

    April 11, 2023 at 8:42 pm

    The creamy eggs sauce and tagliatelle are the perfect combination to toss with chicken livers. My kind of comfort food.

    Reply
  12. michele says

    April 02, 2022 at 3:38 am

    I happen to love chicken livers, especially when I occasionally feel the need for a little red meat. I happen to also love this recipe. It is easy, quick, delicious, very satisfying. My only suggestions are: to just let the chicken livers colour on both sides in the initial step, rather than 'brown'; to partially cover it after adding the stock, so that not too much liquid evaporates; and to be aware that for liver lovers the sauce may serve for only two as a main dish rather than four servings, even with commensurate reduction in the amount of pasta. I served it on spaghetti alla chitarra, as this is what I had available.

    Reply

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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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