Choose the print layout

Shopping List

Recipe: Spaghetti with Norcia Truffle
Ingredients for 4 people

Select what you need and print your shopping list!

1 box spaghetti
4 tablespoons extra virgin olive oil
3 ounces black truffle
1 clove garlic
1 salt-packed anchovy
10 leaves basil
Salt to taste

Le Ricette

SAVE

EMBED

PRINT SHOPPING LIST

Spaghetti with Norcia Truffle

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
20 min

DIFFICULTY
Easy

TYPE
Main course

ITALIAN REGION
Umbria

Tags

Easy, Long shapes, Classic Blue Box, Brunch, Quick meal, Spaghetti supper, Main course, 10 minutes, 10 minutes, Umbria, 20 minutes, Salted anchovy

Ingredients for 4 people

1 box spaghetti
4 tablespoons extra virgin olive oil
3 ounces black truffle
1 clove garlic
1 salt-packed anchovy
10 leaves basil
Salt to taste

PRINT SHOPPING LIST

Ingredients

Preparation 10 minutes preparation + 10 minutes cooking

Clean truffle by brushing well and removing outer peel. Slice with a small knife or with the appropriate truffle slicer. Chop half the slices with a knife.

Heat half the oil in a saucepan over low heat, turn off the heat and add chopped truffle with 4 torn basil leaves.

Heat remaining oil in another medium pan over low heat and sauté garlic with the peel until golden.

Bone, rinse and chop anchovy and add. Cook until anchovy has dissolved in the oil, remove from the heat and discard garlic.

In the meantime, boil pasta in plenty of salted water according to package directions.

Drain and toss with the prepared anchovy sauce, chopped truffle oil and remaining basil.

Sprinkle with truffle slices and serve immediately.

Prodotti tipici (1)

Tartufo nero di Norcia

Truffles have been around for what seems like forever. The first mentions of the tuber can be found in Plinio the Elder’s Naturalis Historia and Apicius’s De re coquinaria, both ...

Tags: Winter, Mushrooms and truffles

Products (1)

Spaghetti

Try Barilla Classic Blue Box's Spaghetti. This long shaped pasta goes great with just about any sauce or pasta dish, making it Italy's most popular pasta shape!

Tags:

Wine pairing

The dish has good aromas that are slightly sweet, spicy and savory. We recommend a white wine that is pale straw-yellow in color with a bouquet of fruit and preserves that is dry with good alcohol content and mellowness, fairly fresh and savory, with good body. Altotiberini Bianco D.O.C.

Chef's Tip

A first course dish that is easy to prepare the difficulty lies in finding a good truffle. It is preferably eaten from Christmas until March. The best truffles come from Norcia and Spoleto