Spaghetti with truffle
- 22 minutes
- Easy
- First Courses
All the flavor of the black truffle from Norcia and Spoleto.

Ingredients: Per 4 servings
- 3 oz black truffle
- 1 clove of garlic
- 1 salted anchovy
- 5 oz oil
- 10 basil leaves
- 1 lb spaghetti
Preparation:
Step 1
Clean the truffle by brushing it carefully. Slice it using the special tool, and chop the slivers obtained with a knife. Then put it into the oil with some basil leaves.
In a pan containing 50 gr of oil, sauté the garlic in its skin (unpeeled).
Step 2
Add the desalted chopped anchovy and allow to dissolve. Eliminate the garlic and add a ladle of pasta cooking liquid.
Step 3
In a large casserole, cook the pasta in abundant boiling salted water.
Step 4
Drain the spaghetti while they are still “al dente”. Toss in the anchovy sauce and then add a little of the truffle crushed in oil. Flavor with the basil, sprinkle with a little oil and decorate with slivers of black truffle and sprigs of basil.
Consigli dello chef:
A first course that is simple to prepare: the real difficulty lies in finding a good truffle. Preferably consumed from Christmas to March, the best truffles are those from Norcia and Spoleto.