Step 1

Clean and cut the chicken livers into pieces (make sure to remove as much of the fat as possible)

Step 2

Melt the butter in a frying pan add the onion and cook until translucent.

Step 3

Add the chicken livers, bay leaves and sage.

Step 4

Cook the liver until it starts to brown slightly on both sides (you don’t want it overcooked)

Step 5

Add the stock and lower the heat.

Step 6

Simmer for a further 15 minutes.

Step 7

In the meantime, put a pot of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.

Step 8

Remove the bay leaf from the liver and add salt, pepper and nutmeg.

Step 9

Cook for another 5 minutes.

Step 10

Beat the egg yolks in a bowl with the Parmesan cheese and milk .

Step 11

Cook the pasta al dente according to the instructions on the packet.

Step 12

Strain the pasta in a colander and place it straight into a large bowl with enough room for mixing.

Step 13

Add the egg and cheese to the pasta and mix together well to get a creamy consistency (this has to be done quite fast, while the pasta is still hot and immediately before serving otherwise the pasta will get cold quickly!)

Step 14

Put the pasta onto the plates and cover with the liver sauce.

Step 15

Serve immediately with a little more grated parmesan and black pepper if required.