Norcia-Style Spaghetti
List of Ingredients
Ingredients · Servings 4
- 14OZ. spaghetti
- 1/2OZ. black truffles from Norcia
- 1/2CUP extra-virgin olive oil
- 2 anchovies in salt
- 1 garlic clove, cut in half and crushed
- salt
Method · 30 min
- Wash truffles in warm water and brush thoroughly to remove any dirt, then grate.
- Place a large pot of water on the stove to boil.
- Over low heat, heat oil and add truffles; stir until well coated. Add garlic clove.
- Debone and rinse the anchovy fillets. Add to truffle sauce. Stir continuously with a fork until dissolved. Season with salt, if necessary. Cook sauce for a few seconds making sure it does not boil.
- Bring a large pot of water to boil; as soon at it boils, add salt and the spaghetti; cook until al dente. Drain (leaving some pasta water clinging to the pasta) and transfer immediately to a serving bowl; toss with truffle sauce to coat well and serve.
- 14 OZ. of spaghetti
- 1/2 OZ. of black truffles from Norcia
- 1/2 CUP of extra-virgin olive oil
- 2 of anchovies in salt
- 1 of garlic clove, cut in half and crushed