James Peterson

Spaghetti with Black Truffles, Garlic, and Anchovies

Spaghetti alla Norcina

Preparation info
  • Yield:

    6

    Pasta-course
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

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.

Ingredients

black truffle 1

Method

  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 (