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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
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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