Spaghettini with Black Truffles from The Classic Pasta Cookbook by Giuliano Hazan
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 no...
Ingredients
- 1 pound spaghettini
- ½ cup extra virgin olive oil
- 4 to 5 ounces fresh black truffles, finely grated
- Salt
- 2 anchovy fillets, finely chopped
- 3 garlic cloves, peeled and lightly crushed
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