Tagliatelle with Poultry Livers

Prepare the ingredients. Prepare all the ingredients - we will cook with them shortly 🍝✨

Slice the liver. Clean and pat dry the liver, then cut it into smaller pieces

Slice the onion, garlic, and herbs. Finely chop the onion, and mince the garlic and any herbs, if using

Cook the pasta. Cook the tagliatelle in salted water according to the package instructions over medium heat until al dente, drain, and reserve a little of the cooking water

Saute the onion and garlic. Heat the olive oil with the butter in a pan, add the onion and garlic, and saute over medium heat until golden, about 3-4 minutes

Brown the liver with herbs. Add the liver and brown over medium to high heat for about 2-3 minutes, season with salt and pepper, and add herbs if desired

Reduce the wine. Pour in the white wine and let it reduce over medium heat, then remove from the heat

Combine the pasta with the liver and cheese. Add the pasta to the liver, pour in a little of the cooking water, add the grated cheese and butter, and stir over low heat until a creamy sauce forms

Season and serve. Season with pepper, sprinkle with fresh pecorino, and serve immediately 🍝🍽️✨