Spaghettone with Cetara Anchovies and Bianchetto Truffle

Ingredients:

• 200 g spaghettoni
• 6 anchovies
• 50 g melted butter
• 30 g fossa cheese
• Poldo oil (to taste)
• Salt (to taste)
• Bianchetto Truffle

Method:

First, place the pot on the stove, bring to a boil, and add salt.

Next, add the spaghetti to the water and cook for about 8 minutes.

After 8 minutes, drain the pasta, reserving some of the cooking water.

At this point, place the pot on the stove with some butter, the cooking water, and the spaghetti, continuing to cook for another 3 minutes.

As a final step, add the grated fossa cheese, anchovies, and white truffle.

Stir and plate in a nest shape in the center of the dish.

Finish with some freshly grated truffle and a drizzle of oil.

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