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Fettuccine with chicken livers


  • Heat a little oil in a heavy-bottomed pot and gently sauté the pancetta, red capsicum and garlic until tender, stirring now and again.
  • Add the chilli paste and briefly toss to toast.
  • Then add the chicken livers and toss well to seal.
  • Add a little more oil if needed, together with the tomatoes and seasonings. Briefly cook, being careful not to overcook the livers.
  • At the same time, cook the pasta in a pot of lightly salted, boiling water until al dente. Drain well.
  • Then toss the pasta with the sauce and parsley until well combined.
  • To serve, mound the pasta in individual bowls and top with some grated Pecorino.


  • olive oil
  • 100 gm pancetta, diced
  • 1 red capsicum, cored, seeded & diced
  • 2 large garlic cloves, crushed
  • 1 tbsp chilli paste
  • 200 gm chicken livers, cleaned & cut into pieces
  • ½ punnet cherry tomatoes, quartered
  • sea salt & freshly ground pepper
  • 400 gm fettuccine
  • 1 heaped tbsp roughly chopped Italian (flat leaf) parsley
  • grated Pecorino cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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