This is a rich and mighty pasta dish. Made exciting with chicken livers, truffles and pink peppercorns.
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 red onion thinly sliced into rings
- 2 clove garlic peeled and minced
- ½ pound chicken livers cut into bite sized chunks
- ½ cup red wine vinegar
- 1 pound dried fettuccinne
- 1 tablespoon chopped fresh flat-leaf parsley
- salt and freshly ground black pepper
- black truffle (jarred is fine in this instance)
- ½ cup parmigiano-reggiano for grating
- pink peppercorns lightly crushed
In a 12 to 14-inch saucepan, heat the olive oil and butter over a medium-high flame until very hot but not smoking. Add the onion then turn the heat to medium. Sweat over medium heat until softened somewhat, about 5 minutes. Lower the heat and season the onions with a generous sprinkling of salt. Continue cooking, stirring often until well caramelized and jammy. About 30 minutes.
Raise the heat to back up to medium-high and add the chicken livers to the same pan and continue cooking until the livers are slightly browned on all sides, about 7 minutes more.
Add the vinegar and continue cooking until it is completely absorbed and evaporated. Lower the heat to a simmer and continue cooking for 10 minutes more, adding a bit of water if the pan gets too dry.
Bring 6 quarts water to a rolling boil and add 2 tablespoons salt. Add the fettuccine to the boiling water and cook until al dente, about 10–12 minutes. Drain the pasta, reserving ½ cup of the cooking water.
Bring the pan with the chicken livers back up to medium-high heat. Add the cooked fettuccine to the pan. Add parsley and toss to combine. Season with salt and pepper. Turn the pasta out onto a large serving platter and top with generous amount of truffle shavings, grated Parmigiano, and a few pinches of pink peppercorns.