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200g chicken livers, chopped into small bite size pieces

100g smoked bacon lardons

175g fresh tagliatelle

About 75ml of single cream

A large handful of rocket

A knob of butter - about 20g

Salt

Pepper

Creamy liver & bacon tagliatelle

preparation 4 mins • you cook for 9 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

This dish not only tastes amazing and is incredibly cheap, but it also only takes 9 minutes to cook and serve. The silky texture of the chicken livers and fresh pasta works so well with the crispy bacon lardons. Throw in a handful of peppery rocket leaves and a glug of cream to bind everything together, and you have a meal that will once and for all banish any childhood memories of leathery liver!

Large pan of salted boling water for the pasta

Large frying pan/wok

Large mixing bowl

Colander to drain the pasta

Spoons to stir

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Before you start have all your ingredients out and ready. Put a large saucepan of salted boiling water on the hob and click here!

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Put a large saucepan of salted boiling water on the hob and add in your tagliatelle. Stir the pan as the water comes back up to the boil, then leave to gentlyboil for about 4 minutes whilst you cook the bacon and livers.

Put your frying pan/ wok on the hob on a high heat, pour in about a teaspoon of oil, then when hot, add in the bacon lardons. Cook on a high heat for about 1 minute until they start to show some colour. Add the knob of butter to the pan and stir until it has melted. Add a good pinch of salt and pepper to the livers and carefully add them to the pan. Cook on a high heat for just 1 minute, turning the livers halfway through to ensure even cooking.

By this stage the tagliatelle should be ready, so turn the heat off both pans and drain your pasta. Next, add the pasta into the pan with the livers and bacon and stir, This will coat the tagliatelle with the oil and butter and all the lovely flavours in the pan. Pour in a good glug of cream (about 50-75 ml), just enough to loosen the pasta. Lastly, throw in the handful of rocket leaves and stir for just a few seconds.

To serve, divide between two plates or bowls and sprinkle with a little salt and pepper.

I hope that you enjoy it.

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