Description
Creamy pasta with chicken liver, mushrooms, guanciale, Parmesan and cream for a rich, savoury and comforting Italian-inspired meal.
Ingredients
Units Scale
- 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
- Bring 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.
- Heat a large frying pan over medium heat and cook the guanciale until crisp and the fat has rendered.
- Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Increase 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.
- Add the olive oil if needed, then sauté the mushrooms until nicely browned. Stir in the garlic and cook for about 30 seconds until fragrant.
- Return 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.
- Add the cooked fettuccine and toss until every strand is coated in the creamy sauce. Season with salt and freshly ground black pepper to taste.
- Serve immediately with extra Parmesan and chopped parsley if desired.