22 Delicious Spaghetti Recipes for Every Occasion

Are you ready to transform your spaghetti nights from mundane to magnificent? Whether you’re craving quick weeknight dinners, seasonal delights, or the ultimate comfort food, our roundup of 22 delicious spaghetti recipes has something for every occasion. Dive into a world of flavors that will inspire your next meal and keep everyone at the table asking for seconds. Let’s get cooking!

Classic Spaghetti Carbonara

Comfort comes in many forms, but few dishes wrap you in warmth quite like a plate of spaghetti carbonara. It’s a simple yet profound dish, where each ingredient plays a pivotal role in creating something greater than the sum of its parts.

Ingredients

• 8 ounces of spaghetti
• 4 slices of bacon, chopped
• 2 large eggs
• 1/2 cup of grated Parmesan cheese, plus a little extra for serving
• A splash of olive oil
• A couple of cloves of garlic, minced
• Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Tip: Reserve a tablespoon of the bacon fat for extra flavor.
3. In a small bowl, whisk together the eggs and grated Parmesan cheese. Season with a pinch of salt and a generous grind of black pepper.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the bacon, tossing to combine. Tip: The heat from the pasta will help cook the eggs safely.
5. Remove the skillet from the heat and quickly stir in the egg mixture, adding a splash of the reserved pasta water to create a creamy sauce. Tip: Move fast to avoid scrambling the eggs.
6. Serve immediately, garnished with extra Parmesan and a final grind of black pepper.

Golden strands of pasta cling to the creamy sauce, each bite rich with the smoky depth of bacon and the sharp tang of Parmesan. Try serving it with a simple green salad to cut through the richness, making every forkful a perfect balance.

Spaghetti Aglio e Olio

Flickering candlelight seems to dance in sync with the gentle simmer of garlic in olive oil, a humble beginning to what becomes a deeply comforting dish. This Spaghetti Aglio e Olio is simplicity at its finest, a reminder of how few ingredients can come together to create something truly memorable.

Ingredients

• a half pound of spaghetti
• a generous 1/3 cup of extra virgin olive oil
• 4 cloves of garlic, thinly sliced
• a couple of pinches of red pepper flakes
• a small handful of fresh parsley, chopped
• a splash of pasta water
• salt, to properly season the pasta water

Instructions

1. Bring a large pot of salted water to a boil over high heat. The water should taste like the sea.
2. Add the spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large pan over medium-low heat. Add the garlic and red pepper flakes, cooking until the garlic is golden, about 2 minutes. Watch closely to avoid burning.
4. Reserve a splash of pasta water, then drain the spaghetti.
5. Add the drained spaghetti to the pan with the garlic oil, tossing to coat evenly. If the pasta seems dry, add the reserved pasta water a little at a time.
6. Remove from heat and stir in the chopped parsley.

Velvety strands of pasta, each coated in a glossy, garlic-infused oil, offer a bite that’s both comforting and vibrant. Serve it straight from the pan for a rustic touch, or brighten it up with a squeeze of lemon for those who crave a bit more zing.

Spaghetti Bolognese

Gently, as the morning light filters through the kitchen window, there’s something deeply comforting about the thought of Spaghetti Bolognese. It’s a dish that carries the warmth of home, a slow simmer of flavors that feels like a hug on a plate.

Ingredients

• a couple of tablespoons of olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 pound of ground beef
• a splash of red wine (optional)
• 1 can (28 oz) of crushed tomatoes
• a teaspoon of sugar
• a couple of sprigs of fresh basil
• salt and freshly ground black pepper
• 1 pound of spaghetti
• grated Parmesan cheese, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, carrot, and celery, cooking until softened, about 5 minutes.
3. Increase the heat to medium-high, add the ground beef, and cook until browned, breaking it up with a spoon.
4. Pour in the red wine, if using, and let it simmer until mostly evaporated, about 2 minutes.
5. Stir in the crushed tomatoes, sugar, and basil. Season with salt and pepper.
6. Reduce the heat to low and simmer, uncovered, for at least 1 hour, stirring occasionally.
7. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente, about 8 minutes.
8. Drain the spaghetti and return it to the pot.
9. Add a couple of ladles of the Bolognese sauce to the spaghetti, tossing to coat.
10. Serve hot, topped with more sauce and grated Parmesan cheese.

Delightfully, the sauce clings to each strand of spaghetti, rich and meaty with a hint of sweetness from the tomatoes. Try serving it with a side of crusty bread to soak up every last bit of sauce.

Spaghetti with Meatballs

Just like the gentle simmer of a pot on a quiet evening, making spaghetti with meatballs is a comforting ritual that brings warmth to any table. It’s a dish that whispers of home, of shared meals, and the simple joy of twirling pasta onto a fork.

Ingredients

• a pound of ground beef
• a couple of cloves of garlic, minced
• a splash of olive oil
• a cup of breadcrumbs
• a handful of grated Parmesan cheese
• an egg, lightly beaten
• a teaspoon of salt
• a pinch of black pepper
• a jar of your favorite marinara sauce
• a pound of spaghetti
• a sprinkle of fresh basil for garnish

Instructions

1. In a large bowl, mix the ground beef, minced garlic, breadcrumbs, Parmesan cheese, beaten egg, salt, and black pepper until well combined.
2. Shape the mixture into meatballs, about 1 inch in diameter, and set them aside on a plate.
3. Heat a splash of olive oil in a large skillet over medium heat, then add the meatballs, browning them on all sides for about 10 minutes.
4. Pour the marinara sauce over the meatballs, reduce the heat to low, and let it simmer for 20 minutes, stirring occasionally.
5. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the package instructions, usually about 8-10 minutes, until al dente.
6. Drain the spaghetti and divide it among plates, topping each with meatballs and sauce.
7. Garnish with a sprinkle of fresh basil before serving.

Delight in the tender meatballs nestled in a rich, savory sauce, their flavors deepened by the slow simmer. The spaghetti, perfectly al dente, offers a satisfying chew, making each bite a harmonious blend of textures and tastes. Try serving it with a side of garlic bread to soak up every last bit of sauce.

Spaghetti Puttanesca

Flickering through the memories of bustling Italian kitchens, Spaghetti Puttanesca stands out as a dish that carries the warmth of the Mediterranean sun and the boldness of its flavors, all in one comforting bowl.

Ingredients

• a pound of spaghetti
• a couple of cloves of garlic, minced
• a handful of anchovy fillets
• a splash of olive oil
• a pinch of red pepper flakes
• a can (28 oz) of crushed tomatoes
• a small handful of capers, rinsed
• a half cup of pitted Kalamata olives, roughly chopped
• a sprinkle of fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat, then add the spaghetti, cooking until al dente, about 8-10 minutes.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat, then add the minced garlic and anchovy fillets, stirring until the anchovies dissolve into the oil, about 2 minutes.
3. Add a pinch of red pepper flakes to the skillet, stirring for just 30 seconds to release their aroma.
4. Pour in the crushed tomatoes, bringing the mixture to a simmer, then reduce the heat to low and let it cook for about 10 minutes, stirring occasionally.
5. Stir in the capers and chopped olives, cooking for another 5 minutes to meld the flavors.
6. Drain the spaghetti, reserving a cup of the pasta water, then toss the spaghetti into the skillet with the sauce, adding a splash of the reserved water if needed to loosen the sauce.
7. Garnish with a sprinkle of fresh parsley before serving.

Rich with the tang of capers and olives, this dish offers a symphony of flavors that cling beautifully to each strand of spaghetti. Serve it with a crusty piece of bread to soak up every last bit of the savory sauce.

Spaghetti alla Nerano

Remembering the first time I stumbled upon Spaghetti alla Nerano in a quaint little trattoria tucked away in the hills of Italy, the simplicity and depth of flavor left a lasting impression. It’s a dish that whispers the secrets of Italian cooking, where a few ingredients come together to create something unexpectedly magical.

Ingredients

• 8 ounces of spaghetti
• A couple of medium zucchinis, thinly sliced
• A generous handful of fresh basil leaves
• A splash of olive oil
• 1/2 cup of grated Parmigiano-Reggiano cheese
• 2 cloves of garlic, minced
• A pinch of salt
• A dash of freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the thinly sliced zucchinis to the skillet. Cook, stirring occasionally, until they’re golden and tender, about 5-7 minutes. Tip: Don’t overcrowd the skillet to ensure each slice gets nicely caramelized.
4. Drain the spaghetti, reserving a cup of the pasta water. Tip: The starchy pasta water is key for creating a silky sauce.
5. Add the drained spaghetti to the skillet with the zucchinis. Toss everything together, adding a splash of the reserved pasta water to help the sauce come together.
6. Remove the skillet from the heat. Stir in the grated Parmigiano-Reggiano cheese and tear in the fresh basil leaves. Season with a pinch of salt and a dash of black pepper. Tip: Adding the cheese off the heat prevents it from clumping.
7. Toss everything one final time until the spaghetti is evenly coated in the creamy sauce.

Finished with a sprinkle of extra Parmigiano-Reggiano and a few more basil leaves, this dish is a celebration of textures—creamy, al dente, and slightly crisp. The zucchini melts into the pasta, offering a sweet, subtle flavor that’s perfectly balanced by the sharpness of the cheese and the freshness of the basil. Serve it with a glass of crisp white wine for a truly Italian experience.

Spaghetti with Clams

Calmly, as the morning light filters through the kitchen window, there’s something deeply comforting about preparing a dish that feels like a gentle embrace. Spaghetti with clams is one such recipe, a simple yet profound melody of the sea and the earth, coming together in a harmonious blend.

Ingredients

• a pound of spaghetti
• a couple of dozen littleneck clams, scrubbed clean
• a splash of extra virgin olive oil
• 4 cloves of garlic, thinly sliced
• a pinch of red pepper flakes
• a cup of dry white wine
• a handful of fresh parsley, chopped
• a knob of butter
• salt, just enough to season the pasta water

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: The water should taste like the sea.
2. Add the spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat a splash of olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is golden, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
4. Increase the heat to high, add the clams and white wine, then cover the pan. Steam the clams until they open, about 5-7 minutes. Discard any that don’t open.
5. Drain the pasta, reserving a cup of the cooking water. Tip: The starchy water helps to create a silky sauce.
6. Add the drained pasta to the pan with the clams, tossing to combine. Stir in the parsley and butter until the butter melts and coats the pasta, adding a splash of reserved pasta water if needed to loosen the sauce.

Finally, the dish presents itself with a tender bite of pasta, each strand lightly dressed in a briny, buttery sauce, punctuated by the sweet pop of clams. Serve it straight from the pan, perhaps with a slice of crusty bread to sop up the juices, and let the simplicity speak for itself.

Spaghetti with Garlic and Oil

Beneath the quiet hum of the kitchen, there’s something profoundly comforting about a dish that requires little but gives so much. Spaghetti with garlic and oil is one such treasure, a simple yet deeply flavorful meal that feels like a warm embrace on any given evening.

Ingredients

• A half pound of spaghetti
• A generous 1/4 cup of olive oil
• 4 cloves of garlic, thinly sliced
• A pinch of red pepper flakes
• A small handful of fresh parsley, chopped
• Salt, just enough to season the pasta water

Instructions

1. Fill a large pot with water, add a hefty pinch of salt, and bring to a rolling boil over high heat.
2. Add the spaghetti to the boiling water, stirring occasionally to prevent sticking, and cook until al dente, about 8-10 minutes.
3. While the pasta cooks, heat the olive oil in a large pan over medium-low heat. Add the sliced garlic and a pinch of red pepper flakes, cooking gently until the garlic is golden and fragrant, about 2-3 minutes. Tip: Keep the heat low to avoid burning the garlic.
4. Reserve a cup of pasta water, then drain the spaghetti and add it directly to the pan with the garlic oil.
5. Toss the spaghetti in the garlic oil, adding a splash of reserved pasta water if needed to loosen the sauce. Tip: The starchy pasta water helps the sauce cling to the noodles.
6. Stir in the chopped parsley, toss everything together, and remove from heat. Tip: Adding the parsley last preserves its vibrant color and fresh flavor.

Al dente spaghetti coated in a shimmering garlic oil, with just a hint of heat from the pepper flakes, makes for a dish that’s both elegant and earthy. Serve it with a sprinkle of grated Parmesan or a side of crusty bread to soak up every last drop of that golden oil.

Spaghetti with Tomato and Basil

Flickering through the memories of summer gardens, the simplicity of ‘Spaghetti with Tomato and Basil’ brings a comforting warmth to the table. It’s a dish that whispers of sun-ripened tomatoes and the fresh, peppery kiss of basil, a humble yet profound celebration of flavors.

Ingredients

• 8 ounces of spaghetti
• A couple of ripe tomatoes, diced
• A handful of fresh basil leaves, torn
• 2 cloves of garlic, minced
• A splash of olive oil
• A pinch of salt
• A sprinkle of red pepper flakes (optional)
• A quarter cup of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti, stirring occasionally to prevent sticking, and cook for 8-10 minutes until al dente.
3. While the pasta cooks, heat a splash of olive oil in a pan over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
4. Toss in the diced tomatoes and a pinch of salt, cooking until they soften and release their juices, roughly 5 minutes.
5. Drain the spaghetti, reserving a cup of pasta water, and add the pasta to the tomato mixture.
6. Stir in the torn basil leaves and a sprinkle of red pepper flakes if using, tossing everything together with a splash of reserved pasta water to create a light sauce.
7. Finish with a generous sprinkle of grated Parmesan cheese before serving.

Best enjoyed immediately, the spaghetti should cling lightly to the sauce, each strand coated in the vibrant tomato and basil mixture. For an extra touch of summer, serve it with a side of crusty bread to soak up any remaining sauce.

Spaghetti with Mushroom Cream Sauce

Today feels like the perfect day to share something comforting and simple, a dish that wraps you in warmth with every bite. Spaghetti with mushroom cream sauce is that kind of meal, unassuming yet deeply satisfying, like a quiet evening spent in good company.

Ingredients

• 8 ounces of spaghetti
• 2 cups of sliced mushrooms
• 2 tablespoons of butter
• 1 clove of garlic, minced
• a splash of white wine
• 1 cup of heavy cream
• a couple of fresh thyme sprigs
• salt and freshly ground black pepper
• a handful of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water before draining.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the mushrooms and sauté until they’re golden and have released their moisture, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
4. Pour in a splash of white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer until the wine has mostly evaporated.
5. Reduce the heat to low and add the heavy cream and thyme sprigs. Simmer gently until the sauce thickens slightly, about 3-4 minutes. Tip: The sauce will continue to thicken once you add the pasta, so don’t over-reduce it.
6. Season the sauce with salt and freshly ground black pepper to your liking. Remove the thyme sprigs.
7. Add the drained spaghetti to the skillet, tossing to coat in the sauce. If the sauce is too thick, loosen it with a bit of the reserved pasta water.
8. Serve the pasta hot, sprinkled with grated Parmesan cheese.

Every bite of this spaghetti is a mix of creamy, earthy, and slightly sharp flavors, with the mushrooms adding a meaty texture that’s surprisingly hearty. Try topping it with an extra sprinkle of thyme leaves for a fresh, aromatic finish.

Spaghetti with Shrimp Scampi

Perhaps there’s no dish quite as comforting as a plate of spaghetti, especially when it’s tangled with succulent shrimp and bathed in a garlicky, buttery scampi sauce. It’s the kind of meal that feels like a warm hug on a cool evening, simple yet utterly satisfying.

Ingredients

• 8 ounces of spaghetti
• a pound of large shrimp, peeled and deveined
• 4 tablespoons of unsalted butter
• a couple of tablespoons of olive oil
• 4 cloves of garlic, minced
• a splash of white wine
• the juice of half a lemon
• a pinch of red pepper flakes
• a handful of fresh parsley, chopped
• salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
2. While the pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp, season with salt, and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the remaining butter, garlic, and red pepper flakes. Cook until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
4. Pour in the white wine and lemon juice, let it simmer for 2 minutes to reduce slightly. Tip: This is where the sauce starts to come together, so don’t rush it.
5. Return the shrimp to the skillet, add the drained spaghetti, and toss everything together. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
6. Finish by stirring in the chopped parsley and give it one final toss.

Mmm, the spaghetti should be perfectly coated in that luscious sauce, with the shrimp adding a sweet, briny contrast. Serve it with a sprinkle of extra parsley and a wedge of lemon on the side for that extra zing.

Spaghetti with Pesto Sauce

Just like the gentle hum of a summer afternoon, this Spaghetti with Pesto Sauce recipe brings a sense of calm and simplicity to your kitchen. It’s a dish that whispers of fresh herbs and the joy of uncomplicated meals shared with loved ones.

Ingredients

• a couple of cups of fresh basil leaves, packed
• a handful of pine nuts, about 1/4 cup
• a couple of garlic cloves
• a splash of extra virgin olive oil, about 1/2 cup
• a pinch of salt, to your liking
• a sprinkle of freshly grated Parmesan cheese, about 1/2 cup
• a pound of spaghetti
• a splash of pasta water, reserved

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. While the water heats, combine the basil, pine nuts, garlic, and a pinch of salt in a food processor. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Tip: Stop and scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Stir in the Parmesan cheese by hand to keep the pesto’s vibrant green color. Tip: Adding the cheese after processing prevents it from becoming too pasty.
5. Add the spaghetti to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water before draining to adjust the pesto’s consistency later.
6. Drain the spaghetti and return it to the pot. Toss with the pesto, adding a splash of reserved pasta water as needed to coat the noodles evenly.

The spaghetti should be luxuriously coated in the pesto, with each strand offering a bite of garlicky, herbaceous flavor. Try serving it with a sprinkle of extra Parmesan and a few basil leaves on top for a touch of elegance.

Spaghetti with Alfredo Sauce

Just like the quiet moments before the day begins, there’s something deeply comforting about a bowl of spaghetti with Alfredo sauce. It’s a dish that wraps you in warmth, with its creamy texture and rich flavors, perfect for those reflective evenings or lazy weekends.

Ingredients

• 8 oz of spaghetti
• 1/2 cup of unsalted butter
• 2 cloves of garlic, minced
• 1 cup of heavy cream
• 1 1/2 cups of freshly grated Parmesan cheese
• A pinch of salt
• A couple of grinds of black pepper
• A splash of pasta water

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to flavor the pasta from the inside out.
2. Add the spaghetti and cook for 8-10 minutes, stirring occasionally, until al dente. Reserve a splash of pasta water before draining.
3. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
4. Pour in the heavy cream, stirring gently, and let it simmer for 2-3 minutes to slightly thicken. Tip: Keep the heat medium to avoid curdling the cream.
5. Gradually whisk in the grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, loosen it with the reserved pasta water.
6. Season with a pinch of salt and a couple of grinds of black pepper, adjusting to your liking.
7. Toss the drained spaghetti in the Alfredo sauce until evenly coated. Tip: Use tongs for an easy mix and to ensure every strand gets its share of sauce.

Creamy and indulgent, this spaghetti with Alfredo sauce is a testament to simplicity meeting richness. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for a meal that feels like a hug. The sauce clings to each strand of pasta, offering a velvety texture that’s both comforting and luxurious.

Spaghetti with Marinara Sauce

Remembering the simplicity of a well-made spaghetti with marinara sauce brings a sense of comfort, like revisiting an old friend. It’s a dish that whispers of home, of shared meals, and of the joy found in the basics.

Ingredients

• a pound of spaghetti
• a couple of cloves of garlic, minced
• a splash of olive oil
• a 28-ounce can of crushed tomatoes
• a pinch of sugar
• a handful of fresh basil leaves
• a sprinkle of salt
• a dash of red pepper flakes

Instructions

1. Fill a large pot with water and bring it to a rolling boil over high heat.
2. Add the spaghetti to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned.
5. Pour in the crushed tomatoes, then stir in a pinch of sugar, a sprinkle of salt, and a dash of red pepper flakes.
6. Simmer the sauce on low heat for 10 minutes, stirring occasionally, to let the flavors meld.
7. Tear the fresh basil leaves into the sauce, then remove the skillet from the heat.
8. Drain the spaghetti, reserving a cup of the pasta water.
9. Toss the spaghetti with the marinara sauce, adding a splash of the reserved pasta water if needed to loosen the sauce.

Silky strands of spaghetti cling to the vibrant marinara, each bite a balance of sweet, tangy, and subtly spicy. Serve it with a dusting of Parmesan or a side of crusty bread to soak up every last drop.

Spaghetti with Carbonara Sauce

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of spaghetti with carbonara sauce. It’s a dish that feels like a warm embrace, simple yet rich, perfect for those moments when you need a little solace in your meal.

Ingredients

• a pound of spaghetti
• a couple of large eggs
• a cup of freshly grated Pecorino Romano cheese
• a cup of freshly grated Parmigiano Reggiano cheese
• a splash of extra virgin olive oil
• 6 ounces of guanciale, diced into small pieces
• a pinch of freshly ground black pepper
• a pinch of salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti, stirring occasionally to prevent sticking, and cook until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water before draining.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the guanciale and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
4. In a bowl, whisk together the eggs, both cheeses, and a generous pinch of black pepper until smooth.
5. Drain the pasta, then immediately add it to the skillet with the guanciale, tossing to coat in the fat. Remove from heat.
6. Quickly stir in the egg and cheese mixture, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta. Tip: The residual heat will cook the eggs without scrambling them.
7. Season with salt if needed and serve immediately, topped with extra cheese and black pepper.

Delightfully creamy with a salty crunch from the guanciale, this carbonara is best enjoyed straight from the pan, maybe with a glass of crisp white wine to cut through the richness. The sauce clings to each strand of pasta, offering a perfect bite every time.

Spaghetti with Vodka Sauce

Gently, the aroma of simmering tomatoes and cream fills the kitchen, a comforting reminder of the simple pleasures in life. This spaghetti with vodka sauce is a dish that feels like a warm hug, perfect for those evenings when you crave something both familiar and a little indulgent.

Ingredients

• a pound of spaghetti
• a couple of tablespoons of olive oil
• a splash of vodka
• a can (28 oz) of crushed tomatoes
• a cup of heavy cream
• a handful of grated Parmesan cheese
• a pinch of red pepper flakes
• a small onion, finely chopped
• a couple of garlic cloves, minced
• salt, just enough to season

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Tip: The oil should shimmer but not smoke.
4. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Stir in the minced garlic and red pepper flakes, cooking for just 30 seconds to release their fragrance.
6. Pour in the vodka and let it simmer for about 2 minutes, allowing the alcohol to cook off. Tip: This step enhances the sauce’s depth of flavor.
7. Add the crushed tomatoes and simmer the sauce on low heat for 10 minutes, stirring occasionally.
8. Stir in the heavy cream and Parmesan cheese, then season with salt. Let the sauce thicken for another 5 minutes. Tip: The sauce should coat the back of a spoon when it’s ready.
9. Drain the spaghetti and toss it directly into the skillet with the vodka sauce, ensuring each strand is beautifully coated.

Every bite of this spaghetti with vodka sauce offers a creamy texture with a subtle kick, a balance that’s both comforting and exciting. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last drop of sauce.

Spaghetti with Pumpkin Sauce

Gently, as the evening light fades, I find myself drawn to the warmth of the kitchen, where the simple act of cooking becomes a quiet celebration of the season. Today, it’s the humble spaghetti with pumpkin sauce that calls to me, a dish that marries the earthy sweetness of pumpkin with the comforting embrace of pasta.

Ingredients

• A couple of cups of peeled and cubed pumpkin
• A splash of olive oil
• A couple of cloves of garlic, minced
• A pinch of red pepper flakes
• A cup of vegetable broth
• A half cup of heavy cream
• A handful of grated Parmesan cheese
• Salt, just enough to season
• A pound of spaghetti
• A few fresh sage leaves

Instructions

1. Preheat your oven to 400°F and toss the pumpkin cubes with a splash of olive oil and a pinch of salt. Roast for about 25 minutes until they’re soft and slightly caramelized.
2. While the pumpkin roasts, bring a large pot of salted water to a boil for the spaghetti. Cook the pasta according to the package instructions until al dente, then drain, reserving a cup of the pasta water.
3. In a large skillet, heat another splash of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
4. Add the roasted pumpkin to the skillet, mashing it slightly with the back of a spoon. Pour in the vegetable broth and let it simmer for 5 minutes to meld the flavors.
5. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, loosen it with a bit of the reserved pasta water.
6. Toss the cooked spaghetti into the sauce, ensuring each strand is lovingly coated. Tear the sage leaves and sprinkle them over the top for a fragrant finish.

The spaghetti with pumpkin sauce is a melody of creamy and earthy, with a subtle kick from the red pepper flakes that dances on the tongue. Serve it in shallow bowls, perhaps with a drizzle of olive oil and an extra sprinkle of Parmesan, to make an ordinary evening feel a little more festive.

Spaghetti with Squid Ink Sauce

Beneath the quiet hum of the kitchen, there’s something deeply comforting about preparing a dish that carries the whispers of the sea. Spaghetti with squid ink sauce is one such recipe, a bold yet soothing blend of flavors that feels like a gentle wave against the shore.

Ingredients

• 8 oz of spaghetti
• A couple of tablespoons of olive oil
• 3 cloves of garlic, minced
• A splash of white wine
• 1 cup of squid ink sauce
• A pinch of red pepper flakes
• Salt, just enough to season
• A handful of fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now ensures your pasta is flavorful from the inside out.
2. Add the spaghetti to the boiling water and cook for 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate.
5. Stir in the squid ink sauce and red pepper flakes, heating through for about 3 minutes. Tip: The sauce should be warm but not boiling to preserve its delicate flavors.
6. Drain the spaghetti, reserving a cup of pasta water. Add the pasta to the sauce, tossing to coat evenly. If needed, add a splash of pasta water to loosen the sauce.
7. Season with salt to taste and garnish with chopped parsley before serving.

Here, the spaghetti emerges cloaked in a glossy, dark sauce, its briny depth balanced by the heat of pepper flakes. Serve it with a side of crusty bread to mop up every last drop, or alongside a crisp, green salad for contrast.

Spaghetti with Anchovies and Breadcrumbs

Wandering through the kitchen on a quiet evening, I find myself drawn to the simplicity and depth of flavors in a dish that feels like a whisper from the sea. Spaghetti with anchovies and breadcrumbs is that kind of meal—unassuming yet profoundly satisfying, a testament to the beauty of minimal ingredients coming together in perfect harmony.

Ingredients

• 8 oz of spaghetti
• A couple of cloves of garlic, minced
• A handful of anchovy fillets, about 10, chopped
• A splash of olive oil, about 2 tbsp
• A cup of breadcrumbs
• A pinch of red pepper flakes
• A handful of parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped anchovies, stirring until the anchovies melt into the oil and the garlic is fragrant, about 2 minutes.
3. Add the breadcrumbs to the skillet, toasting them in the oil until golden and crispy, about 3-4 minutes. Tip: Keep stirring to prevent burning.
4. Toss the drained spaghetti into the skillet with the breadcrumb mixture, adding a splash of the reserved pasta water to help the sauce cling to the pasta. Stir in the red pepper flakes and chopped parsley. Tip: The pasta water is key for creating a silky sauce that binds everything together.

Gently twirl a forkful of spaghetti, and you’ll notice how the breadcrumbs add a delightful crunch against the tender pasta, while the anchovies lend a deep, umami richness. Serve it with a drizzle of olive oil and an extra sprinkle of parsley for a dish that’s as beautiful as it is delicious.

Spaghetti with Ricotta and Lemon

Zesty mornings call for dishes that whisper comfort with a hint of brightness, much like this Spaghetti with Ricotta and Lemon. It’s a simple yet profound dish that marries the creamy richness of ricotta with the vibrant zing of lemon, creating a meal that feels both indulgent and refreshing.

Ingredients

• 8 oz of spaghetti
• A cup of whole milk ricotta
• The zest and juice of one large lemon
• A couple of cloves of garlic, minced
• A splash of olive oil
• A pinch of salt
• A handful of fresh basil leaves, torn
• A sprinkle of red pepper flakes
• A quarter cup of grated Parmesan

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to flavor the pasta from within.
2. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the minced garlic and a pinch of red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
4. Drain the pasta, reserving a half cup of the pasta water.
5. Return the pasta to the pot and stir in the ricotta, lemon zest, and juice, along with the garlic oil. If needed, add a splash of the reserved pasta water to loosen the sauce.
6. Season with salt to taste and toss everything together until the pasta is evenly coated.
7. Serve the pasta topped with torn basil leaves, a sprinkle of Parmesan, and an extra drizzle of olive oil if desired.

Yielded is a dish where each forkful offers a creamy texture punctuated by the sharpness of lemon and the warmth of garlic. Perfect for those evenings when you crave something comforting yet light, perhaps enjoyed with a glass of crisp white wine under the setting sun.

Spaghetti with Sausage and Peppers

Yesterday, as the evening light faded, I found myself craving something hearty yet simple, a dish that felt like a warm hug. Spaghetti with sausage and peppers came to mind, a classic that never fails to comfort.

Ingredients

• 8 oz of spaghetti
• a couple of Italian sausages, casings removed
• a splash of olive oil
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves of garlic, minced
• a pinch of red pepper flakes
• a handful of fresh basil, chopped
• a sprinkle of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water before draining.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the sliced bell pepper and onion to the skillet. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Tip: Don’t rush this step; letting the vegetables caramelize slightly will add depth to the dish.
4. Stir in the minced garlic and a pinch of red pepper flakes, cooking for just 30 seconds until fragrant.
5. Drain the pasta and add it to the skillet, tossing everything together. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up. Tip: The starchy pasta water helps the sauce cling to the noodles.
6. Remove from heat and stir in the chopped basil. Serve with a sprinkle of grated Parmesan cheese.

Unbelievably, the dish comes together with such harmony—the sweetness of the peppers, the savory sausage, and the slight heat from the pepper flakes. Try serving it with a crusty piece of bread to soak up any remaining sauce.

Spaghetti with Eggplant Parmesan

Evenings like these call for something comforting yet simple, a dish that feels like a hug after a long day. Spaghetti with Eggplant Parmesan is just that—a melding of tender pasta, crispy eggplant, and rich tomato sauce that comes together in a symphony of flavors.

Ingredients

• a couple of eggplants, sliced into 1/2-inch rounds
• a cup of all-purpose flour
• a couple of eggs, beaten
• a cup of breadcrumbs
• a splash of olive oil
• a 28-ounce can of crushed tomatoes
• a couple of garlic cloves, minced
• a teaspoon of dried basil
• a teaspoon of dried oregano
• a pinch of salt and pepper
• a pound of spaghetti
• a cup of grated Parmesan cheese
• a handful of fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Dredge each eggplant slice in flour, dip in beaten eggs, then coat with breadcrumbs. Place on the baking sheet.
3. Bake the eggplant for 25 minutes, flipping halfway, until golden and crispy.
4. While the eggplant bakes, heat a splash of olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
5. Stir in the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
6. Cook the spaghetti according to package instructions until al dente. Drain and return to the pot.
7. Layer the baked eggplant over the spaghetti, spoon the tomato sauce on top, and sprinkle with Parmesan cheese.
8. Garnish with fresh basil leaves before serving.

Rich in texture and flavor, this dish offers a delightful contrast between the crispy eggplant and the soft spaghetti. Serve it with a side of garlic bread to soak up any remaining sauce, or enjoy it as is for a satisfying meal that warms the soul.

Conclusion

These 22 delicious spaghetti recipes offer something for every occasion, from cozy family dinners to impressive gatherings. Tempt your taste buds and explore the variety—each dish promises to delight. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!