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5.0 from 126 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 Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 641 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Clean and cut the chicken livers into pieces (make sure to remove as much of the fat as possible)
  2. Melt the butter in a frying pan add the onion and cook until translucent.
  3. Add the chicken livers, bay leaves and sage.
  4. Cook the liver until it starts to brown slightly on both sides (you don’t want it overcooked)
  5. Add the stock and lower the heat.
  6. Simmer for a further 15 minutes.
  7. 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.
  8. Remove the bay leaf from the liver and add salt, pepper and nutmeg.
  9. Cook for another 5 minutes.
  10. Beat the egg yolks in a bowl with the Parmesan cheese and milk .
  11. Cook the pasta al dente according to the instructions on the packet.
  12. Strain the pasta in a colander and place it straight into a large bowl with enough room for mixing.
  13. 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!)
  14. Put the pasta onto the plates and cover with the liver sauce.
  15. 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 Information

Calories 641kcal (32%) Carbohydrates 74g (25%) Protein 30g (60%) Fat 25g (38%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 394mg (131%) Sodium 477mg (20%) Potassium 425mg (12%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 6173IU (123%) Vitamin C 10mg (11%) Calcium 240mg (24%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 641

% Daily Value*

Calories 641kcal 32%
Carbohydrates 74g 25%
Protein 30g 60%
Fat 25g 38%
Saturated Fat 13g 65%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 394mg 131%
Sodium 477mg 20%
Potassium 425mg 9%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 6173IU 123%
Vitamin C 10mg 11%
Calcium 240mg 24%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.