Spaghetti With Panfried Chicken Livers - cooking recipe

Ingredients

400 g spaghetti
extra virgin olive oil
2 small sliced red onions
250 g trimmed chopped chicken livers
2 tablespoons chopped sage leaves
1 cup light cream
1 beaten egg
salt, flakes
cracked black pepper
2 tablespoons grated parmesan cheese

Preparation

Cook 400g spaghetti in lightly salted boiling water with 1 tsp olive oil until al dente. Drain.
Meanwhile, heat 2 tbsp extra virgin olive oil in a large frypan and cook red onions over medium heat for 3-4 minutes.
Add trimmed chopped chicken livers and cook gently for 2-3 minutes until they just change colour.
Stir in sage leaves and light cream and stir over low heat for 1-2 minutes until very hot.
Remove from heat and add 1 beaten egg, stirring quickly to combine. Season with salt flakes and cracked black pepper.
Pour sauce over drained pasta, toss gently and serve sprinkled with 2 tbsp grated parmesan.