Fresh Pasta with Chicken Livers, Lemon and Garlic

This sauce is creamy in appearance but contains little cream. The predominant flavour is from the olive oil which forms about one-third of its volume. Warmed olive oil would normally separate from the pasta and slide into a puddle at the bottom of the plate, but the texture created here by blending the oil with stock and cheese overcomes this. So why not use cream to achieve a creamy sauce? It seems reasonable, but unfortunately when used alone as the base of a sauce, cream is cloying and h