Dish
Spaghetti alla nursina
Spaghetti from Norsia
Spaghetti alla nursina is made with spaghetti pasta, garlic, olive oil, red pepper flakes, and black truffle. The dish is typically served with grated Parmesan cheese and parsley. The garlic and olive oil are sautéed together until fragrant, then the red pepper flakes and black truffle are added. The cooked spaghetti is then added to the pan and tossed with the sauce. The dish is finished with grated Parmesan cheese and parsley. This dish is a great option for those who want a quick and easy meal that is full of flavor.
Origins and history
Spaghetti alla nursina originated in the town of Norcia in the Umbria region of Italy. It is named after the town's famous black truffles, which are used in the dish. The dish has been a staple in Norcia for centuries and is now enjoyed throughout Italy and the world.
Dietary considerations
This dish is vegetarian and can be made vegan by omitting the Parmesan cheese. It is also gluten-free if made with gluten-free pasta.
Variations
Variations of this dish include adding mushrooms or pancetta to the sauce. Some recipes also call for the addition of cream to make a creamier sauce.
Presentation and garnishing
This dish can be presented in a simple bowl or on a plate. Garnish with parsley and grated Parmesan cheese.
Tips & Tricks
To enhance the flavor of the dish, use high-quality olive oil and fresh black truffle if available.
Side-dishes
This dish can be served with a side salad or garlic bread.
Drink pairings
This dish pairs well with a light red wine such as Chianti or Pinot Noir.
Delicious Spaghetti alla nursina recipes
More dishes from this category... Browse all »
Agnolotti
Italian cuisine
Agnolotti del plin
Italian cuisine
Ají de fideos
Peruvian cuisine
Amatriciana
Italian cuisine
American Chop Suey
American cuisine
Anellini alla pecorara
Italian cuisine
Anolini in brodo
Italian cuisine
Baasto iyo suugo
Somali cuisine
More cuisines from this region... Browse all »
Abruzzese and Molisan cuisine
Savory, Earthy, Rustic, Hearty
Apulian cuisine
Fresh, Savory, Rustic, Simple
Arbëreshë cuisine
Savory, Tangy, Herbaceous, Spicy
Basilicatan (Lucanian) cuisine
Savory, Earthy, Rustic, Hearty
Ligurian cuisine
Light, Delicate, Herbaceous, Salty
Lombard cuisine
Rich, Savory, Meaty, Cheesy
Neapolitan cuisine
Bold, Savory, Spicy, Tangy, Fresh
Roman cuisine
Fresh, Light, Herbaceous, Tangy, Savory