Spaghetti al tartufo nero di Norcia (spaghetti in black truffle sauce) – Umbria

Step 1

Bring to boil 7 litres of water with 3 tablespoons of salt in a large pot. Place your spaghetti in the water and cook until the desired texture has been achieved (typically the cooking time indicated on the pasta packaging).

Step 2

Meanwhile, in a bain-marie, fill the bottom with water and in the top pan place the olive oil, garlic, and anchovy and heat.

Step 3

You don't want to fry the garlic but rather infuse the oil. The anchovy should disintegrated when heated (about 5 minutes after the water starts to boil).

Step 4

Remove the garlic and discard. Add the truffle to the oil.

Step 5

Stir the truffle and oil with a fork to create an emulsion. Make sure you do not boil this mix-ture. Stir for 5 minutes and then turn off the heat.

Step 6

Drain the pasta but not too much so there is still plenty of water on the pasta. Add the pasta to the truffle emulsion. If the sauce is too thick, you can add spoonfuls of water one at a time, stirring to loosen the sauce. Stir until the pasta is evenly coated and then divide between 4 serving bowls. Serve immediately.