Liver & bacon is wonderful, but not cooked as it was back when I was a child. The country had rationing right up to 1954, so mothers could only buy what was available, that being liver, and not the delicate lambs liver. It was often cooked so tough, you could repair the soles of your shoes with it.
In a bowl of seasoned flour I place small squares of chopped lamb's liver, coat each piece with the flour. Trim and chop a pack of unsmoked back bacon.
In a pan of hot olive oil, just a slosh, I toss a couple of garlic cloves, crushed, half a Spanish onion, finely chopped, a bunch of spring onions, chopped. Then I add a deseeded pepper that has been cut into slender slices. I add a handful of freshly, finely chopped parsley, then toss all the ingredients together before adding the meat.
Meanwhile, in a pan of salted boiling water I cook a handful of pasta bows, (Farfalle) while that is simmering I mix up a jugful of lamb gravy using instant granules and stock cubes.
When the meat has lost it raw appearance I add the gravy to the pan, lower the heat and cover it.
When the pasta has cooked to an al dente finish, I drain the pasta, then on a pre-warmed plate I place a couple of generous scoops of the liver & bacon, add the pasta and serve. Delicious with a glass of Chianti.