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Tagliatelle pasta with chicken livers on a plate with a fork
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5 from 42 votes

Tagliatelle with chicken liver

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Emilia-Romagna, Italian, Northern Italy
Keyword: chicken liver pasta, pasta with chicken liver, Tagliatelle with chicken liver
Servings: 4
Calories: 641kcal
Author: Jacqui

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.

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.

Nutrition

Calories: 641kcal | Carbohydrates: 74g | Protein: 30g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 394mg | Sodium: 477mg | Potassium: 425mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6173IU | Vitamin C: 10mg | Calcium: 240mg | Iron: 7mg