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.
© 2009 Giuliano Hazan. All rights reserved.