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Spaghetti with truffle

  • 22 minutes
  • Easy
  • First Courses
All the flavor of the black truffle from Norcia and Spoleto.
Umbria

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).

Spaghetti with truffle - step 1

Step 2

Add the desalted chopped anchovy and allow to dissolve. Eliminate the garlic and add a ladle of pasta cooking liquid.

Spaghetti with truffle - step 2

Step 3

In a large casserole, cook the pasta in abundant boiling salted water.

Spaghetti with truffle - step 3

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.

Spaghetti with truffle - step 4

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.