Creamy Chicken Liver Pasta With Mushrooms

Ingredients for Creamy Chicken Liver Pasta With Mushrooms

• 300 g fettuccine
• Salt
• 80 g guanciale, diced
• 300 g chicken livers, trimmed
• 2 tablespoons olive oil
• 200 g mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup cream
• 1/2 cup grated Parmesan
• Freshly ground black pepper
• Chopped parsley, optional

How to cook Creamy Chicken Liver Pasta With Mushrooms

1. 1.Cook fettuccine in salted boiling water until al dente; reserve 1/2 cup pasta water, then drain.
2. 2.Cook guanciale over medium heat until crisp. Remove it, leaving the rendered fat in the pan.
3. 3.Over medium-high heat, sear chicken livers 1 to 2 minutes per side until browned but slightly pink inside; remove.
4. 4.Add olive oil if needed, brown mushrooms, then cook garlic for 30 seconds.
5. 5.Return guanciale and livers; add cream and Parmesan. Stir until melted, loosening with pasta water if needed.
6. 6.Toss in fettuccine, season with salt and pepper, and serve with parsley if desired.