Spaghettini with Black Truffles

Spaghettini alla Norcina

Preparation info

  • Difficulty


  • Serves


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

This dish is named after Norcia, a town in the heart of black-truffle country in Umbria. The white truffle from Alba may be the aristocrat of truffles, but 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. Don’t be concerned about the anchovies here. You will not taste them, but they do intensify the flavor of the truffle. Use only fresh truffles, though. I have found truffles preserved in a jar to be very disappointing and not worth the expense.


  • 2 medium cloves garlic
  • 6 tablespoons extra-virgin olive oil
  • 2 anchovy fillets
  • 3–4 ounces fresh black truffles
  • Salt
  • 1 pound spaghettini


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel and lightly crush the garlic. Put the olive oil and garlic in an 8-inch skillet or saucepan over medium-high heat. Once the garlic has lightly browned on all sides, remove it and discard.
  3. While the garlic is browning, finely chop the anchovies and finely grate the truffles. After removing the garlic, add the anchovies and cook, stirring, until completely dissolved, then remove from the heat.
  4. When the water for the pasta is boiling, add about 2 tablespoons salt, add the spaghettini, and stir until all the strands are submerged. Cook until al dente.
  5. When the pasta is almost done, return the skillet to low heat and stir in the truffles. Season lightly with salt. When the pasta is done, drain well, toss with the sauce, and serve at once.