Fettuccine with Chicken Livers, Tomato, and Bacon – a delicious recipe with bacon, butter, onion, chicken livers, tomatoes, sage. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a medium skillet, cook the bacon until barely crisp, about 5 minutes.
2
Drain on paper towels.
3
Discard all but 2 tablespoons of bacon fat from the skillet.
4
Add the butter; heat until melted; add the onion; saute over medium heat until golden.
5
Stir in the chicken livers; saute, stirring, just until cooked.
6
Add the tomatoes and sage; cook, stirring occasionally, until sauce thickens slightly, about 10 minutes.
7
Season with salt; add pepper to taste.
8
Cut bacon into 1/4-inch pieces and stir into sauce.
9
Meanwhile, cook the fettuccine in plenty of boiling salted water until al dente, or firm to the bite, 2 minutes for fresh and 5 to 7 minutes for dried; drain.
10
Toss with the sauce and serve at once.
243
kcal
Calories
16
g
Fat
6
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 slices bacon, 2 tablespoons butter, 1/4 cup chopped onion, 4 ounces chicken livers, patted dry and cut into 1/4-inch pieces, and more.
Yes, Fettuccine with Chicken Livers, Tomato, and Bacon falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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