Spaghettini with Black Truffles

Spaghettini alla Nursina

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This dish is named after Norcia, a town in the heart of black truffle country in central Italy. Although the white truffle from Alba is the aristocrat of truffles, the black truffle is certainly not to be scoffed at. I cannot think of a better way to eat spaghettini than enveloped in its rich woodsy aroma and flavor.


  • Salt
  • 1 pound spaghettini
  • ½ cup extra virgin olive oil


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat. When the water boils, add 2 tablespoons salt and the spaghettini. Stir until all the strands a