• 1 pack of chicken livers normally they come in approx. 400g packs.  For an extra special treat we used these amazing herb fed chicken livers from Herb Fed Poultry
  • 1 pack of streaky bacon or bacon lardons
  • 1 pack of spaghetti or tagliatelle
  • Small block of parmesan cheese grated
  • 2 eggs
  • salt, pepper, mixed herbs


  1. Pat the livers with a kitchen towel and just get rid of some of the excess juices then add the salt, pepper and mixed herbs
  2. Heat some olive oil in a cast iron pan and cook the livers with the bacon.  Most typical liver recipes suggest that livers only need a quick sear but personally I leave them on for as long as the bacon about 10- 15 minutes in total so they are still pink but not as bloody.  I'm not that much of a carnivore you know...
  3. Allow the meat to cool a bit then transfer to a chopping board and cut into bite size pieces.
  4. Cook the pasta according to the packet instructions.  Then drain but hold back about a ladle full of pasta water. This will add a thick starchy element to your pasta sauce.
  5. In a mixing bowl add the parmesan cheese with the two eggs to get a scrambled egg looking mixture.
  6. Transfer the pasta with water, cheesey egg mix into the cast iron pan which should have the juices left over from the cooked meat. and cook on a low heat for about 5 minutes to let everything settle together and whilst you are chopping up the liver and bacon.
  7. Mix the meat and sauce together and serve with some fresh garlic bread.