1 pint chicken livers, cleaned 1/2 pound bacon 1 medium onion 1/2 cup cooking sherry 1 teaspoon kosher salt 1 tablespoon fresh parsley, finely chopped 3 tablespoons vegetable oil 2 tablespoons sweet butter 1/4 teaspoon freshly cracked black pepper 1 dash sweet hungarian paprika 1 cup mushrooms, sliced 3/4 pound linguini, cooked al dente grated Parmesan cheese (optional)
Fry the bacon in a pan until crisp. Remove and drain on paper towel.
Place the vegetable oil in a non-stick large pan. Add the onion slices into the pan and saute until the onions become translucent.
Add the chicken livers into the pan and cook until the livers show no signs of blood. Add in the seasoning, mushrooms and sherry. Continue cooking, tossing frequently until the mushrooms begin to soften.
Re-season if necessary. Reduce the sauce so that it thickens slightly.
Place the cooked pasta in the bottom of a large pasta bowl. Toss the pasta with the butter to coat evenly.
Pour the chicken livers and its sauce over the center of the pasta. Break the crisp bacon into bite size pieces and place them over the livers. Sprinkle the entire serving dish including the edges of the dish with some more of the freshly chopped parsley and grated Parmesan, if desired.
Serve immediately with hot Italian bread and your favorite red wine.