Spaghetti alla Nursina is a typical Umbrian dish that celebrates the regions most coveted asset: truffles! Nursina, or norcina, can be made several different ways with different types of pasta. Some use salsiccia, some cream, etc. This version utilizes melted anchovies and olive oil to bring out the delicious flavor of the truffles and is a recipe that serves two. Highly reccomended during truffle season! 



200g Spaghetti (Try to use martelli pasta or authentic dried Italian pasta if not using homemade)

1 Large Garlic Clove, Peeled & Whole (Smashed Slightly)

75-100 g of Extra Virgin Olive Oil

2-3 anchovies (I reccomend the brand Agostino Recca)

40-50g Shaved Black Truffles



In large pot over medium high heat, bring water to a boil with some large grain salt;

In the meantime, mince the anchovies. I would start with two, but if you enjoy the flavor of anchovies, I would add another.

When the water is boiling, place the pasta in the water and stir and press it down until all of the pasta is covered with water. Cook until al dente according to packaging instructions (should give you about 9-11 minutes to prepare the remainder of the recipe);

In a medium pan, with half of the olive oil the recipe calls for, heat the oil over medium heat with the garlic clove. Move the clove around to add flavor;

Add the minced anchovies and a small ladle of pasta water and continue to mix the ingredients together to ensure that the anchovies begin to melt, rather than fry;

Lower the heat, remove the garlic clove and set aside until you are ready to utilize the sauce;

When the pasta is al dente, remove from stove and place the pasta in the colander;

Remove as much water as possible (reserve some pasta water) and toss the pasta inside the pan with the olive oil and anchovies;

Continue to add olive oil as necessary and pasta water if necessary and then remove from heat and add in the thinly shaved truffle, to taste. Because the anchovies are salted, you should not need to add any salt.

Serve immediately and enjoy!