Spaghetti with Spoleto-Style Truffles

Spaghetti con I Tartufi alla Spoletina

Spaghetti with black truffle, anchovies, aglio e olio: a first course intense and fragrant Umbrian.

4 servings

Easy

Umbria

EasyUmbria

Spaghetti with Spoleto-style Truffles is a first course A bold Umbrian sauce, designed to enhance the deep aroma of black truffle through a simple condiment. Anchovy paste adds flavor and intensity, while extra virgin olive oil binds the aromas together in a smooth, glossy sauce. Garlic adds a pungent note, which should be carefully measured to ensure the truffle is at the center of the dish. The ideal consistency is that of well-cooked but still firm spaghetti, enveloped in a smooth, non-watery sauce. The sauce is simply warmed. in a double boilerA delicate technique that allows the ingredients to blend without subjecting the truffle to excessive heat. This dish is a traditional Umbrian dish.

Instructions

Voice reading

7 steps · natural Italian voice

Clean the truffles

Thoroughly rinse the truffles under running water and brush them with a medium-hard brush. Pay particular attention to the creases and irregularities in the surface, making sure there are no traces of soil or pebbles. Complete the cleaning process when the surface appears free of impurities and the rinse water runs clear.

Prepare the truffle

Separate the smaller pieces and crush them in a mortar until you obtain a coarse, fragrant pulp. Add a small pinch of garlic, but don't overdo it so as not to overpower the truffle's aroma, and blend. the mixture until the garlic is well distributed.

Add the anchovies

Transfer the crushed truffle to a bowl and stir in the anchovy paste. Mix thoroughly until you obtain a smooth, dark-colored, smooth sauce, without any separate streaks of truffle or anchovy.

Complete the sauce

Pour the extra virgin olive oil into the bowl and mix slowly the mixtureContinue stirring until the sauce appears glossy, smooth, and uniform: the oil should coat the truffle without forming a separate puddle on the surface.

Cook the spaghetti

Bring to a boil Bring plenty of salted water to a boil and cook the spaghetti according to the package directions. Keep the water at a steady boil and drain when cooked but still firm, avoiding overcooking, which would make the sauce less effective.

Heat the sauce

Heat the truffle sauce slightly in a double boilerKeep the heat low and do not boil. Stir until the mixture is just warm and the truffle aroma is released; do not overheat to preserve the aroma.

Season and serve

Drain the spaghetti well and transfer it to the bowl with the warm sauce. Season immediately, tossing carefully to distribute the truffle throughout the pasta. Serve when the spaghetti is glossy and evenly coated in the sauce, still hot and fragrant.

Chef's Tips

Heat the truffle sauce only in a double boiler and without bringing it to the boil, so that the aroma remains intact and the anchovy paste blends without altering the scent of the truffle.