Pat the livers with a kitchen towel and just get rid of some of the excess juices then add the salt, pepper and mixed herbs.
Heat some olive oil in a cast iron pan and cook the livers with the bacon on the wood pellet grill at 190c. Most typical liver recipes suggest that livers only need a quick sear but personally I leave them on for as long as the bacon about 10- 15 minutes in total so they are still pink but not as bloody.
MEANWHILE in the kitchen cook the pasta according to the packet instructions. Then drain but hold back about a ladle full of pasta water.
In a mixing bowl add the parmesan cheese with the two eggs to get this scrambled looking mixture.
Transfer the pasta, cheesey egg mix into a massive cast iron cauldron and cook on a low heat for about 5 minutes to let everything settle together and whilst you are chopping up the liver and bacon.
Mix everything together, it’s ready to go…
Thank you Jack and Mrs Shack
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