- 500 gr of Strangozzi (highly preferred) or use Linguini or Spaghetti
- 100 gr of extra-virgin olive oil, preferably Umbrian
- 100 gr of cleaned and washed black truffles
- 1 clove of garlic, minced
- 1 anchovy fillet, preferably Ortiz brand
- 1 pinch of dried red chili pepper (optional)
- salt and pepper
- Freshly-grated pecorino romano cheese (optional)
- Slice the truffles – ½ razor thin slices and ½ chopped. Pour the olive oil on top of them for 2 hours. This infuses the oil with the true flavor of the truffles!
- For the sauce: warm just the truffle-infused oil in a wide pan (reserve truffle pieces), then garlic and the chopped anchovy, mixing until the anchovy is completely melted.
- When the garlic is light golden, draw back the pan from the heat and take the garlic out; wait until the oil is colder and then add back truffles and pinch of red pepper.
- In a large pot, boil 4 liters (4 US quarts) of salted, boiling water. Cook for 12 to 15 minutes; stir after first 2 or 3 minutes (but not before.)
- Strain off the Strangozzi (cooked “al dente” not too much so it has a bite to it) and drain the Strangozzi. Mix with sauce immediately, add grated cheese if using plus salt and pepper and serve.
- Category: Recipes
- Calories: 760.3 kcal
- Sugar: 3.35 g
- Sodium: 412.26 mg
- Fat: 27.19 g
- Saturated Fat: 3.83 g
- Trans Fat: 0.0 g
- Carbohydrates: 112.18 g
- Fiber: 21.67 g
- Protein: 19.0 g
- Cholesterol: 0.85 mg