Creamy Chicken Liver Pasta With Mushrooms

Creamy pasta with chicken liver, mushrooms, guanciale, Parmesan and cream for a rich, savoury and comforting Italian-inspired meal.

📝 Ingredients

• 300 g fettuccine
• 300 g chicken livers, trimmed
• 80 g guanciale, diced
• 200 g mushrooms, sliced
• 1/2 cup cream
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• salt
• freshly ground black pepper
• chopped parsley, for garnish (optional)

👨‍🍳 Instructions

1. 1Bring a large pot of salted water to the boil and cook the fettuccine until al dente. Reserve ½ cup of the pasta cooking water before draining.
2. 2Heat a large frying pan over medium heat and cook the guanciale until crisp and the fat has rendered.
3. 3Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.
4. 4Increase the heat to medium-high. Add the chicken livers and sear for 1 to 2 minutes on each side until browned but still slightly pink in the centre. Remove from the pan and set aside.
5. 5Add the olive oil if needed, then sauté the mushrooms until nicely browned. Stir in the garlic and cook for about 30 seconds until fragrant.
6. 6Return the guanciale and chicken livers to the pan. Pour in the cream, add the Parmesan and stir until the cheese has melted into the sauce. Add a little reserved pasta water if the sauce becomes too thick.
7. 7Add the cooked fettuccine and toss until every strand is coated in the creamy sauce. Season with salt and freshly ground black pepper to taste.
8. 8Serve immediately with extra Parmesan and chopped parsley if desired.