In a large and not high pot, put some butter and 2 anchovies. The butter, thanks to warm, begins to wet and then you have to mix with anchovies, using a wood fork, so that it becomes unboundled. It must happen with warm without fire.
Then you have your spaghetti who leaves from the fire when they are "al dente", very "al dente". Before, you used truffle as you use Parmigiano when it goes on pasta. Better it must become "scaglie": very thin slices.
When spaghetti are ready, "al dente", put it in the large pot where there are anchovies and butter and now fire is high enough. Shake spaghetti and the unboundled butter and anchovies for one minute. Then switch off and put the "scaglie" of truffle in the pot. Cover it. Wait for three minutes. Shake again everything and go to the table.
Better choice is if spaghetti come from Gragnano and anchovies from Cetara.
As wine, I suggest Terre Cerase 2000 by Villa Matilde or More Maiorum 1998 by Mastroberardino.
Sorry for my bad English.

Dang, that sounds great. One question: what kind of truffles, if it makes a diffeence.

They're all better than a poke in the eye, Robert, but the winter black or white are best, then the spring, and the least good are the summer ones. You can get fresh truffles from Oregon these days. Haven't tried them, myself.
I suspect these are black, since you don't cook the white.

Thanks Vidanto - your English was just fine (and much better than my Italian).

yes, black truffles.