Categories: Kids, Dairy-Free, Vegetarian *(leave out anchovy), Quick & Easy This pasta dish is simple to make yet the use of black truffle makes it decadent. It is the perfect dish for guests. My children love it as well.
To see step-by-step illustrated instructions, please go to this page:
http://www.livingalifeincolour.com/recipes/spaghetti-al-tartufo-nero-di-norcia-spaghetti-in-black-truffle-sauce-umbria/ —woo wei-duan
extra virgin olive oil
clove garlic, smashed and cut in half
anchovies, finely chopped
black truffle, washed in tepid water and brushed with a medium firm brush until clean and then grated or pounded or jarred black truffle paste
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).
Meanwhile, in a bain-marie, fill the bottom with water and in the top pan place the olive oil, garlic, and anchovy and heat.
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).
Remove the garlic and discard. Add the truffle to the oil.
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.
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.