Chicken Liver Fettuccine with Truffles & Pink Peppercorns

Ingredients

• 0.5 pound chicken livers cut into bite sized chunks
• 1 tablespoon flat-leaf parsley fresh chopped
• 2 clove garlic minced peeled
• 2 tablespoon olive oil extra-virgin
• 0.5 cup parmigiano-reggiano for grating
• 4 servings pink peppercorns lightly crushed
• 0.5 cup red wine vinegar 
• 4 servings salt and pepper black freshly ground
• 4 servings truffle black jarred fine ( is in this instance)
• 1 tablespoon butter unsalted
• 1 pound fettuccinne dried
• 1 pound fettuccinne dried

Equipment

• frying pan
• sauce pan

Directions

1. In a 12 to 14-inch saucepan, heat the olive oil and butter over a medium-high flame until very hot but not smoking.
2. 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.
3. 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.
4. Add the fettuccine to the boiling water and cook until al dente, about 10-12 minutes.
5. Drain the pasta, reserving ½ cup of the cooking water.Bring the pan with the chicken livers back up to medium-high heat.
6. Add the cooked fettuccine to the pan.
7. 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.