Spaghetti with Black Truffles, Garlic, and Anchovies

Spaghetti alla Norcina

Preparation info

  • Difficulty


  • Yield:



Appears in


By James Peterson

Published 1991

  • About

This dish is named after Norcia, a town in Umbria famous not only for its black truffles but for its excellent pork and pork products. The slightly dissonant flavor of the anchovies is lovely with the truffles and garlic.


black truffle 1 1
extra-virgin olive oil 1 cup 250 ml
garlic cloves, crushed to a paste 2 2
anchovy fillets (optionally soaked for 5 minutes in cold water), patted dry, finely chopped 12 12
dried spaghetti or fresh strand pasta such as fettuccine or linguine 1 lb or lb 450 g or 675 g
salt and pepper to taste to taste


  1. Bring a large pot of salted water to a rapid boil for cooking the pasta.
  2. If the truffle has dirt in its crevices, scrub it with a small brush, quickly rinse it, and pat it dry. Grate it with the small teeth of a hand grater.
  3. Gently heat ¼ cup (60 milliliters) of the olive oil over low heat in a pan large enough to hold the cooked pasta and stir in the garlic and anchovies. Stir the sauce for about 4 minutes, until the garlic sizzles and releases its aroma. Stir in the grated truffle for 1 minute, then pour in the rest of the olive oil.
  4. Cook and drain the spaghetti. Toss it with the sauce in the pan. Season, while tossing, with salt and pepper.