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CHICKEN LIVER CARBONARA

I remember when I first picked up a pack of chicken livers on a whim. Having been bought up on lambs livers and onions and freshly into the whole barbecue scene I was tantalised by the thought of what they would taste like. That and the fact that they were less than £2 for a pack of 400g I thought it would be worth a punt.

What I wasn't expecting is just how fricking good they would taste. They are not as intense as pork or lambs liver and loaded goodness (including vitamin B12 which I am told by my wife is very good for you). They are that good that I am at a loss why this little secret is not more widely known and as with a lot of offal is often sneered at.

This is a great starter recipe for getting your taste buds round chicken livers, cos hey everything tastes awesome when team with fresh pasta, cheese sauce and bacon!

Course Main Course
Cuisine meat and mains
Keyword carbonara, cheese, chicken, liver, parmesan, pasta
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author jacksmeatshack

Ingredients

  • 400 g chicken livers
  • 1 pack of streaky bacon or bacon lardons
  • 1 pack of fresh spaghetti or tagliatelle
  • 200 g Small block of parmesan cheese grated
  • 2 eggs
  • salt and pepper to taste

Instructions

  1. Pat the livers with a kitchen towel and just get rid of some of the excess juices then season with salt and pepper.

  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.  This is up to your personal preference.

  3. Whilst the meat is cooking boil 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.

  4. Allow the meat to cool a bit then transfer to a chopping board and cut into bite size pieces.
  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.

  7. Mix the meat and sauce together and serve with some fresh garlic bread.