When it comes to Italian cuisine, there’s one dish that stands out as a crowd-pleaser: spaghetti. A classic combination of long, thin noodles and rich sauces has become synonymous with Italian cooking. But with so many variations and regional specialties to explore, the possibilities are endless! In this article, we’ll take you on a culinary journey through Italy, highlighting 20 delectable spaghetti recipes that are sure to satisfy your cravings.
From classic combinations like Spaghetti Carbonara and Spaghetti Aglio e Olio, to creamy Alfredo sauces and bold, spicy Arrabbiata options, there’s something for every taste and occasion. Whether you’re looking for a quick weeknight dinner or an impressive main course for a special event, these recipes are sure to impress.
So let’s get started! In the following pages, we’ll delve into the world of Italian spaghetti, exploring the rich flavors and aromas that have made this dish a beloved favorite around the globe. From the sun-kissed hills of Tuscany to the bustling streets of Rome, each recipe is a taste of Italy at its finest.
Classic Spaghetti Carbonara with Pancetta and Pecorino Romano
Classic Spaghetti Carbonara with Pancetta and Pecorino Romano: A rich and creamy Italian dish that’s surprisingly simple to make.
Ingredients:
– 12 oz spaghetti
– 6 oz pancetta, diced
– 3 large eggs
– 1/2 cup grated Pecorino Romano cheese
– Salt and black pepper
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook the pancetta over medium heat until crispy. Remove from heat and set aside.
3. In a medium bowl, whisk together eggs, Pecorino Romano cheese, and a pinch of salt and pepper.
4. Add the cooked spaghetti to the bowl with egg mixture and toss until well combined, adding some reserved pasta water if needed to achieve a creamy consistency.
5. Add the cooked pancetta to the spaghetti mixture and toss everything together.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spaghetti Aglio e Olio with Garlic and Chili Flakes
This classic Italian recipe is a staple of Roman cuisine, where simplicity and bold flavors come together to create a dish that’s both comforting and spicy. With just a few ingredients, you’ll be enjoying this satisfying pasta dish in no time.
Ingredients:
– 12 oz spaghetti
– 6-8 garlic cloves, thinly sliced
– 1/2 cup extra virgin olive oil
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-low heat. Add thinly sliced garlic and cook for 4-5 minutes or until golden brown, stirring occasionally.
3. Add red pepper flakes to the skillet and cook for an additional minute.
4. Add cooked spaghetti to the skillet, tossing to combine with garlic and chili mixture. If pasta seems dry, add reserved pasta water as needed.
5. Season with salt and black pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Creamy Mushroom and Spinach Spaghetti Alfredo
Creamy Mushroom and Spinach Spaghetti Alfredo Recipe
Experience the rich flavors of Italy with this creamy pasta dish, featuring sautéed mushrooms and spinach in a decadent Alfredo sauce.
Ingredients:
– 12 oz spaghetti
– 1 lb mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook spaghetti in boiling salted water until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic; cook 1 minute.
3. Add mushrooms; cook until tender, about 5 minutes.
4. Stir in flour to coat mushrooms.
5. Gradually add heavy cream; whisk smooth.
6. Bring mixture to a simmer; cook 2-3 minutes or until thickened.
7. Stir in Parmesan cheese; season with salt and pepper.
8. Add cooked spaghetti, reserved pasta water, and spinach leaves. Toss until well combined.
9. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Authentic Spaghetti alla Puttanesca with Capers and Olives
This bold and savory pasta dish originated in Naples, Italy, and is characterized by its bold flavors of olives, capers, garlic, and anchovies. Spaghetti alla Puttanesca is a staple of Italian cuisine that’s quick to make and packed with flavor.
Ingredients:
– 12 oz spaghetti
– 1/2 cup pitted green olives, sliced
– 1/4 cup capers, rinsed and drained
– 4 anchovy fillets, rinsed and chopped (optional)
– 3 cloves garlic, minced
– 1/4 cup extra virgin olive oil
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add olives, capers, and anchovies (if using). Cook for an additional 2-3 minutes, stirring occasionally.
4. Drain cooked spaghetti and add it to the skillet. Toss everything together until the pasta is well coated with the puttanesca sauce.
5. Season with salt and black pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spaghetti with Homemade Bolognese Sauce
Classic spaghetti with a rich and meaty homemade bolognese sauce is a comforting Italian dish that’s easy to prepare. This recipe yields a hearty, flavorful sauce packed with ground beef, pork, and tomatoes.
Ingredients:
– 1 lb ground beef
– 1/2 lb ground pork
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 carrot, finely chopped
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1 lb spaghetti
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large pot or Dutch oven, cook the ground beef and pork over medium-high heat, breaking up with a spoon as it cooks, until browned, about 5-7 minutes.
3. Add the chopped onion, garlic, and carrot; cook until the vegetables are softened, about 5 minutes.
4. Stir in crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and let cook for 20-25 minutes or until the sauce has thickened slightly.
5. Combine cooked spaghetti and bolognese sauce, adding some reserved pasta water if needed. Serve with grated Parmesan cheese, if desired.
Cooking Time: 40-45 minutes
Lemon Garlic Shrimp Spaghetti with Fresh Herbs
A bright and citrusy twist on classic spaghetti, this recipe combines succulent shrimp with a tangy lemon-garlic sauce and fresh herbs for a light and refreshing meal.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1 pound spaghetti
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
4. Remove shrimp from skillet and set aside.
5. Reduce heat to medium and add lemon juice to skillet. Simmer for 2 minutes, scraping up any browned bits.
6. Toss cooked spaghetti with lemon-garlic sauce and top with sautéed shrimp.
7. Garnish with chopped parsley and Parmesan cheese (if using).
8. Serve immediately.
Cooking Time: 15-20 minutes
Spaghetti alla Nerano with Fried Zucchini and Provolone
This Italian-inspired recipe combines the classic spaghetti dish with crispy fried zucchini and melted provolone cheese, creating a satisfying and flavorful meal.
Ingredients:
– 12 oz spaghetti
– 2 medium zucchinis
– 1 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt, to taste
– Extra virgin olive oil
– Provolone cheese, sliced
– Fresh parsley, chopped (optional)
– Salt and black pepper, to taste
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Cut zucchinis into 1/4-inch thick slices and season with salt. Dip each slice in beaten egg and then coat in flour mixture (flour, Parmesan cheese). Fry in olive oil until golden brown, about 3-4 minutes per side.
3. In a large skillet, combine reserved pasta water, spaghetti, and fried zucchini. Simmer over low heat for 2-3 minutes or until the sauce coats the pasta.
4. Stir in sliced provolone cheese until melted and serve hot. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Spaghetti with Clams in White Wine Sauce
A classic Italian dish gets a creamy twist with this recipe featuring tender clams, garlic, and white wine.
Ingredients:
– 12 oz spaghetti
– 2 lbs clams, scrubbed and rinsed
– 4 cloves garlic, minced
– 1/4 cup white wine (dry)
– 2 tbsp unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add clams, white wine, and reserved pasta water. Cover skillet and cook for 5-7 minutes or until clams open.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Combine cooked spaghetti and clam mixture. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spicy Arrabbiata Spaghetti with Cherry Tomatoes
A classic Italian dish gets a spicy kick in this recipe, perfect for those who like a little heat. With the sweetness of cherry tomatoes and the savory flavor of spaghetti, this dish is sure to become a favorite.
Ingredients:
– 12 oz spaghetti
– 2 cups cherry tomatoes, halved
– 1/4 cup olive oil
– 3 garlic cloves, minced
– 1/2 teaspoon red pepper flakes
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and red pepper flakes; cook for 1-2 minutes or until fragrant.
3. Add the cherry tomatoes to the skillet and cook for an additional 2-3 minutes or until they start to release their juices.
4. Add the reserved pasta water to the skillet, stirring to combine with the tomato mixture.
5. Combine cooked spaghetti with the tomato sauce, tossing to coat evenly.
6. Season with salt and black pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spaghetti with Creamy Pesto and Sun-Dried Tomatoes
This classic Italian dish gets a creamy twist with the addition of sun-dried tomatoes, adding depth and sweetness to every bite. With just a few simple ingredients, you can create a delicious meal that’s perfect for any occasion.
Ingredients:
– 12 oz spaghetti
– 1/2 cup creamy pesto
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium saucepan, heat the creamy pesto over low heat.
3. Add the chopped sun-dried tomatoes and stir to combine.
4. Add the reserved pasta water, stirring to create a smooth sauce.
5. Combine cooked spaghetti, Parmesan cheese, and sauce. Toss to coat, adding more pasta water if needed.
6. Serve immediately, garnished with additional Parmesan cheese and sun-dried tomatoes if desired.
Cooking Time: 20-25 minutes
Spaghetti alle Vongole in Tomato-Basil Broth
A classic Italian seafood dish from the Amalfi Coast, this recipe combines tender spaghetti with clams, garlic, and fresh basil in a rich tomato broth.
Ingredients:
– 12 oz spaghetti
– 2 lbs littleneck clams, scrubbed and rinsed
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 2 cups homemade or store-bought crushed tomatoes
– 1/4 cup fish stock (optional)
– 1/4 cup chopped fresh basil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute, or until fragrant.
3. Add clams to the skillet and cook for 3-4 minutes, or until they open. Discard any unopened shells.
4. Add crushed tomatoes, fish stock (if using), and reserved pasta water to the skillet. Stir to combine.
5. Simmer broth for 10-12 minutes, stirring occasionally, allowing flavors to meld.
6. Add cooked spaghetti to the broth and toss to coat. Season with salt and pepper to taste.
7. Serve hot, topped with chopped basil and grated Parmesan cheese (if desired). Enjoy!
Cooking Time: 25-30 minutes
Spaghetti with Sausage and Bell Peppers in Marinara
A hearty and flavorful Italian-inspired dish that’s perfect for a weeknight dinner or special occasion. This recipe combines juicy sausage, crunchy bell peppers, and tender spaghetti in a rich marinara sauce.
Ingredients:
– 12 oz spaghetti
– 1 lb sweet Italian sausage, casings removed
– 2 large bell peppers (any color), sliced
– 3 garlic cloves, minced
– 28 oz can crushed tomatoes
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking up with a spoon, until browned, about 5 minutes.
3. Add bell peppers and garlic to the skillet. Cook, stirring occasionally, until peppers are tender, about 8-10 minutes.
4. Stir in crushed tomatoes and season with salt and pepper. Simmer sauce for 10-15 minutes, allowing flavors to meld.
5. Combine cooked spaghetti and marinara sauce. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Truffle Oil Spaghetti with Parmesan and Black Pepper
A rich and savory pasta dish that combines the earthy flavor of truffle oil with the sharpness of parmesan cheese and a hint of black pepper.
Ingredients:
– 12 oz spaghetti
– 2 tbsp truffle oil
– 1/4 cup grated Parmesan cheese
– 1 tsp freshly ground black pepper
– Salt, to taste
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. Reserve 1 cup of pasta water before draining the spaghetti.
3. In a large skillet, combine truffle oil and reserved pasta water over medium heat. Simmer for 2-3 minutes or until the sauce has thickened slightly.
4. Add Parmesan cheese and black pepper to the skillet and stir until melted and well combined.
5. Add cooked spaghetti to the skillet and toss to coat with the truffle oil mixture.
6. Season with salt to taste.
7. Serve immediately.
Cooking Time: 15-20 minutes
Spaghetti with Anchovies, Breadcrumbs, and Lemon Zest
A classic Italian-inspired dish that combines the umami flavor of anchovies with the brightness of lemon zest and the crunch of breadcrumbs.
Ingredients:
– 12 oz spaghetti
– 2 tablespoons olive oil
– 2 anchovy fillets, rinsed and finely chopped
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a small pan, heat the olive oil over medium heat. Add chopped anchovies and cook, stirring occasionally, until fragrant and slightly darkened, about 3-4 minutes.
3. Add garlic to the pan and cook for an additional minute.
4. Add breadcrumbs to the pan and cook, stirring frequently, until lightly toasted, about 2-3 minutes.
5. Stir in lemon juice and season with salt and pepper to taste.
6. Combine cooked spaghetti, anchovy mixture, and Parmesan cheese (if using). Toss to combine.
Cooking Time: 15-20 minutes
Spaghetti Cacio e Pepe with Cracked Black Pepper
This classic Italian dish is a masterclass in simplicity and flavor. A rich, creamy sauce made with Pecorino Romano cheese, black pepper, and garlic is tossed with al dente spaghetti for a comforting and satisfying meal.
Ingredients:
– 12 oz spaghetti
– 3 tablespoons extra-virgin olive oil
– 3 cloves garlic, thinly sliced
– 1/2 cup grated Pecorino Romano cheese (freshly shredded preferred)
– 1 teaspoon cracked black pepper
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large saucepan, combine olive oil, garlic, and cracked black pepper over medium heat. Cook for 4-5 minutes or until fragrant.
3. Add Pecorino Romano cheese and reserved pasta water to the saucepan. Stir until the cheese is fully melted and the sauce is creamy.
4. Add cooked spaghetti to the cheese sauce and toss until well coated. Season with salt to taste.
5. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spaghetti with Roasted Eggplant and Ricotta Salata
This Italian-inspired recipe combines the sweetness of roasted eggplant with the creaminess of ricotta salata cheese, all wrapped up in a delicious spaghetti dish.
Ingredients:
– 12 oz spaghetti
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 3 tbsp olive oil
– 2 cloves garlic, minced
– 8 oz ricotta salata cheese, crumbled
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Place eggplant slices on the prepared baking sheet in a single layer. Drizzle with olive oil and sprinkle with minced garlic. Roast for 20-25 minutes, or until tender and lightly browned.
3. Cook spaghetti according to package instructions until al dente. Drain and set aside.
4. In a large skillet, combine roasted eggplant, ricotta salata cheese, salt, and pepper. Toss to combine.
5. Add cooked spaghetti to the skillet and toss everything together until well combined.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Spaghetti Carbonara with Mushrooms and Peas
Elevate your pasta game with this rich and flavorful carbonara recipe, featuring sautéed mushrooms and tender peas. This classic Italian dish is a breeze to prepare and is sure to become a family favorite.
Ingredients:
– 12 oz spaghetti
– 4 oz pancetta or bacon, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup frozen peas
– 3 large eggs
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a skillet, cook pancetta or bacon over medium heat until crispy. Remove from heat and set aside.
3. Add mushrooms to the same skillet and sauté until they release their moisture and start browning (about 5 minutes).
4. Crack in eggs and whisk together with Parmesan cheese. Stir in reserved pasta water.
5. Combine cooked spaghetti, mushroom mixture, and peas. Toss everything together, ensuring the pasta is well coated.
6. Season with salt and black pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Spaghetti with Mussels and Saffron Cream Sauce
Experience the rich flavors of Italy with this decadent and flavorful spaghetti dish, featuring succulent mussels smothered in a creamy saffron-infused sauce.
Ingredients:
– 12 oz spaghetti
– 2 cups mixed greens (chard, spinach, parsley)
– 1 lb mussels, scrubbed and debearded
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 tsp saffron threads, soaked in 1 tsp hot water
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook spaghetti according to package instructions; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add mussels to the skillet, cover with lid, and steam until opened (about 5 minutes).
4. Remove mussels from skillet, leaving shells behind. Set mussels aside.
5. In the same skillet, whisk together heavy cream and saffron-infused water. Bring to a simmer; cook for 2-3 minutes or until slightly thickened.
6. Add cooked spaghetti to the creamy sauce; toss to combine. Season with salt and pepper to taste.
7. Serve mussels on top of spaghetti, garnished with mixed greens if desired. Sprinkle Parmesan cheese for added flavor.
Cooking Time: 20-25 minutes
Spaghetti alla Vodka with Crispy Pancetta
Spaghetti alla Vodka with Crispy Pancetta: A classic Italian-American fusion dish that combines the spicy kick of vodka sauce with the crispy, savory goodness of pancetta. This recipe is a perfect balance of bold flavors and textures.
Ingredients:
– 12 oz spaghetti
– 1 cup vodka-infused tomato sauce (homemade or store-bought)
– 6 slices of pancetta, cut into thin strips
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the pancetta strips and cook for 3-4 minutes on each side, or until crispy and golden brown.
3. Remove the pancetta from the skillet with a slotted spoon and set aside. Leave the drippings in the skillet.
4. Pour the vodka-infused tomato sauce into the same skillet and bring to a simmer over medium heat. Season with salt and pepper to taste.
5. Combine cooked spaghetti, vodka sauce, and crispy pancetta in a large serving bowl. Top with grated Parmesan cheese (if using) and serve immediately.
Cooking Time: 20-25 minutes
Spaghetti with Burst Cherry Tomatoes and Fresh Basil
A simple yet flavorful pasta dish that highlights the sweetness of cherry tomatoes and the brightness of fresh basil.
Ingredients:
– 12 oz spaghetti
– 1 pint cherry tomatoes, halved
– 3 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly chopped basil leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute, until fragrant.
3. Add cherry tomatoes to the skillet, stirring occasionally, until they burst and release their juices (about 5-7 minutes).
4. Stir in chopped basil leaves. Season with salt and pepper to taste.
5. Add cooked spaghetti to the skillet, tossing to combine with tomato-basil mixture. If needed, add some reserved pasta water to achieve desired consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to taste the flavors of Italy with these 20 delectable spaghetti recipes! From classic carbonara to creamy alfredo, spicy arrabbiata to seafood-filled delights, there’s something for every occasion. Enjoy authentic takes on Spaghetti alla Puttanesca and Spaghetti alla Nerano, or try creative twists like Lemon Garlic Shrimp Spaghetti or Truffle Oil Spaghetti. With recipes featuring pancetta, mushrooms, clams, sausage, and more, you’ll never get bored with these Italian spaghetti dishes.