Ingredients

• 350 g thin spaghetti
• 150 g fresh black truffles
• 2-3 anchovy fillets in oil
• garlic
• extra virgin olive oil
• salt

For the recipe of spaghetti alla norcina, Wash the truffles well with warm water, brush them, dry them gently and grate them finely. Heat 80 g of oil; before it begins to sizzle, remove from the heat and add the grated truffles, stirring until a homogeneous sauce is obtained; if necessary, wet with a couple of tablespoons of water.
Return to the heat to a minimum and add 1 clove of garlic without peel and the anchovy fillets. Stir again so that the anchovies melt, then turn off and remove the garlic. Cook the spaghetti in plenty of boiling salted water. Drain and season with the truffle sauce. Serve immediately, completing to taste with truffle flakes, whole anchovy fillets and a few thyme leaves.

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