20 Spaghetti Recipes That Will Make Your Taste Buds Dance

I’ve attached a video for every recipe below from my favorite home cooks.

Spaghetti is a beloved pasta dish that brings comfort and satisfaction to millions of people worldwide. From classic marinara to creamy carbonara, there’s a spaghetti recipe for every taste and occasion. You can easily make delicious spaghetti dishes at home using simple ingredients and techniques.

Whether you’re craving a meaty Bolognese sauce or a light and zesty lemon garlic spaghetti, these recipes will help you create mouthwatering meals that your family and friends will love. Get ready to twirl your fork and dive into a world of tasty spaghetti dishes that will become your new go-to favorites.

Spaghetti Bolognese

Here’s what you’ll need to make this classic Italian dish:

1 lb ground beef
1 onion, diced
2 carrots, finely chopped
2 celery sticks, finely chopped
3 garlic cloves, minced
2 cans crushed tomatoes
1 cup red wine
1 lb spaghetti
Salt and pepper to taste
Olive oil
Fresh basil leaves

Now, let’s get cooking!

Heat olive oil in a large pot. Add onions, carrots, and celery. Cook until soft.
Add garlic and cook for another minute.
Add ground beef and cook until browned.
Pour in the red wine and let it simmer for a few minutes.
Add crushed tomatoes, salt, and pepper. Simmer on low heat for 1.5 hours.
Cook spaghetti according to package instructions.
Mix the sauce with the cooked spaghetti.
Serve hot with fresh basil on top.

Enjoy your homemade spaghetti bolognese!

Spaghetti Carbonara

You’ll love this classic Roman pasta dish! Here’s what you need to make it:

Ingredients:

1 pound spaghetti
4 large egg yolks
1 cup grated Pecorino Romano cheese
4 ounces guanciale or pancetta, diced
Freshly ground black pepper

Directions:

Cook the spaghetti in salted water until al dente. Save 1 cup of pasta water before draining.
While pasta cooks, crisp up the guanciale in a large pan over medium heat. Remove from heat when done.
In a bowl, whisk egg yolks with most of the cheese. Add some pasta water to temper the eggs.
Toss hot pasta with the guanciale in the pan. Remove from heat.
Quickly stir in the egg mixture, coating the pasta evenly. Add more pasta water if needed for a creamy sauce.
Serve right away with extra cheese and lots of black pepper on top.

Enjoy your homemade carbonara! It’s a simple yet delicious meal you can make in just 15 minutes.

Spaghetti Aglio e Olio

Ready to make a tasty Italian pasta dish? Here’s what you’ll need:

1 pound spaghetti
1/2 cup olive oil
6-8 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes (optional)
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Grated Parmesan cheese (optional)

Now, let’s cook!

Bring a large pot of salted water to a boil. Add the spaghetti and cook until almost al dente, about 1 minute less than package instructions.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook until light golden, about 5 minutes.
If you like a bit of heat, toss in the red pepper flakes.
Reserve 1 cup of pasta water, then drain the spaghetti.
Add the pasta to the skillet with the garlic oil. Toss well, adding some reserved pasta water if needed.
Sprinkle in the chopped parsley, salt, and pepper. Give it a good stir.
Serve hot, topped with grated Parmesan if you’d like.

Enjoy your homemade Spaghetti Aglio e Olio!

Spaghetti Alle Vongole

Ready to make a tasty Italian dish? Let’s whip up some Spaghetti alle Vongole! Here’s what you’ll need:

Ingredients:

1 pound spaghetti
2 pounds fresh clams
1/4 cup olive oil
4 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1/4 cup chopped fresh parsley
Salt to taste

Now, let’s get cooking!

Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking until garlic is golden.
Add clams and white wine to the skillet. Cover and cook for about 5 minutes, or until clams open.
Drain the pasta, reserving some cooking water. Add spaghetti to the skillet with clams.
Toss everything together, adding pasta water if needed for a silky sauce. Sprinkle with parsley.
Serve hot and enjoy your homemade Spaghetti alle Vongole!

Remember, if any clams don’t open during cooking, it’s best to discard them. Happy cooking!

Spaghetti Marinara

Here’s a simple recipe for tasty spaghetti marinara. It’s quick to make and full of flavor!

Ingredients:

1 pound spaghetti
28 oz canned crushed tomatoes
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon sugar
1 teaspoon dried oregano
1/4 cup fresh basil, chopped
Salt and pepper to taste

Directions:

Cook spaghetti in a large pot of salted water until al dente. Drain and set aside.
In a large pan, heat olive oil over medium heat. Add minced garlic and cook for 1 minute.
Pour in crushed tomatoes, sugar, and oregano. Simmer for 15-20 minutes, stirring occasionally.
Add salt and pepper to taste. Stir in fresh basil.
Toss the cooked spaghetti with the marinara sauce.
Serve hot and enjoy your homemade spaghetti marinara!

Spaghetti And Meatballs

You’ll love this classic spaghetti and meatballs recipe! Here’s what you need:

Ingredients:

1 pound ground beef
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
1 pound spaghetti
24 oz marinara sauce
2 tablespoons olive oil

Directions:

Mix the ground beef, breadcrumbs, cheese, egg, garlic, oregano, salt, and pepper in a bowl. Shape into 1.5-inch meatballs.
Heat olive oil in a large skillet. Cook the meatballs until browned on all sides, about 8-10 minutes.
Pour marinara sauce into the skillet. Simmer the meatballs in the sauce for 15-20 minutes until cooked through.
While the meatballs simmer, cook the spaghetti according to package directions.
Drain the pasta and return it to the pot. Add the meatballs and sauce, tossing to combine.

Serve your spaghetti and meatballs hot, topped with extra Parmesan cheese if you like. Enjoy your homemade Italian feast!

Spaghetti Puttanesca

Ready to make a tasty Italian dish? Here’s what you’ll need:

Ingredients:

1 pound spaghetti
1/4 cup olive oil
4 garlic cloves, minced
4-6 anchovies, chopped
1/4 cup capers
1/2 cup olives, sliced
1 can (28 oz) crushed tomatoes
Red pepper flakes to taste
Salt and pepper
Fresh parsley for garnish

Directions:

Boil a large pot of salted water. Cook spaghetti until almost al dente. Save 1 cup of pasta water before draining.
Heat olive oil in a large skillet over medium heat. Add garlic and anchovies, cooking for about 1 minute.
Toss in capers, olives, and red pepper flakes. Stir for another minute.
Pour in the crushed tomatoes. Let the sauce simmer for 15-20 minutes, stirring occasionally.
Add the cooked spaghetti to the sauce. Mix well, adding some pasta water if needed.
Season with salt and pepper to taste.
Serve hot, topped with fresh parsley.

Enjoy your homemade Spaghetti Puttanesca!

Spaghetti Cacio E Pepe

Get ready to make a simple yet tasty pasta dish! Here’s what you’ll need:

Ingredients:

1 pound spaghetti
2 cups grated Pecorino Romano cheese
2 tablespoons olive oil
2 teaspoons freshly ground black pepper
Salt for pasta water

Now, let’s cook!

Boil a large pot of salted water. Add your spaghetti and cook until it’s almost done, about 10 minutes.
While the pasta cooks, mix the grated cheese with some of the hot pasta water in a bowl. Stir until you get a creamy sauce.
Heat olive oil in a large pan. Add the black pepper and let it sizzle for a minute.
Save a cup of pasta water, then drain your spaghetti.
Add the pasta to the pan with the pepper. Toss it well.
Pour in your cheese sauce. Stir quickly to coat the pasta evenly.
If it’s too dry, add some of the saved pasta water.
Keep stirring until the pasta is fully cooked and coated in the creamy sauce.

Your Cacio e Pepe is ready! Serve it hot and enjoy the simple flavors of cheese and pepper.

Spaghetti Primavera

Here’s what you’ll need:

1 pound spaghetti
2 cups mixed vegetables (broccoli, asparagus, carrots, peas)
3 tablespoons olive oil
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Let’s get cooking!

Boil a large pot of salted water. Cook the spaghetti according to package instructions.
While the pasta cooks, chop your veggies into bite-sized pieces.
Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute.
Toss in your mixed vegetables. Cook for 3-4 minutes until they’re crisp-tender.
Drain the pasta, reserving 1/2 cup of pasta water.
Add the spaghetti to the skillet with the veggies. Toss everything together.
Pour in the reserved pasta water and sprinkle with Parmesan cheese. Mix well.
Season with salt and pepper to taste.

Your colorful and tasty Spaghetti Primavera is ready to serve! Enjoy this fresh and light pasta dish perfect for spring or summer.

Spaghetti With Garlic And Oil

You’ll need:

1 pound spaghetti
1/2 cup olive oil
6-8 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh parsley
Salt and black pepper to taste
1/2 cup grated Parmesan cheese (optional)

Here’s how to make it:

Boil a large pot of salted water. Cook spaghetti until almost al dente.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes.
Cook garlic until light golden, about 2-3 minutes. Be careful not to burn it!
Reserve 1/2 cup of pasta water before draining spaghetti.
Add spaghetti to the skillet with garlic and oil. Toss to coat.
Add some reserved pasta water if needed to help the sauce coat the pasta.
Stir in chopped parsley and season with salt and black pepper.
Serve hot, topped with grated Parmesan if you like.

This simple dish is perfect for a quick weeknight dinner. Enjoy the rich flavors of garlic and olive oil coating each strand of pasta!

Spaghetti Alla Norma

Ready to try a tasty Italian dish? Spaghetti Alla Norma is a Sicilian favorite you’ll love!

Here’s what you’ll need:

1 pound spaghetti
2 medium eggplants, cubed
28 oz canned crushed tomatoes
4 cloves garlic, minced
Fresh basil leaves
Ricotta salata cheese, grated
Olive oil
Salt and pepper

Now, let’s cook:

Salt the eggplant cubes and let them sit for 30 minutes. Rinse and pat dry.
Cook spaghetti in salted water until al dente. Save some pasta water before draining.
Fry eggplant in olive oil until golden. Set aside.
In the same pan, sauté garlic. Add tomatoes and simmer for 20 minutes.
Mix sauce with pasta. Add eggplant and torn basil leaves.
Sprinkle with ricotta salata and serve hot.

Enjoy your homemade Spaghetti Alla Norma!

Spaghetti With Clam Sauce

You’ll need these ingredients:

1 pound spaghetti
2 cans minced clams with juice
1/4 cup olive oil
4 cloves garlic, minced
1/2 cup white wine
1/4 cup chopped fresh parsley
Salt and pepper to taste
Red pepper flakes (optional)

Here’s how to make it:

Cook the spaghetti in a large pot of salted water until al dente.
While the pasta cooks, heat olive oil in a large pan over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
Pour in the white wine and clam juice. Simmer for 5 minutes to reduce slightly.
Add the minced clams and cook for another 2-3 minutes.
Drain the pasta and add it to the pan with the clam sauce. Toss well to coat the spaghetti.
Sprinkle with fresh parsley, salt, and pepper. Add red pepper flakes if you like some heat.
Serve hot and enjoy your tasty spaghetti with clam sauce!

Spaghetti Al Pomodoro

Ready to make a tasty Italian dish? Spaghetti al Pomodoro is a classic that’s sure to please. Here’s what you’ll need:

Ingredients:

350g spaghetti
2 cans (28 oz each) peeled Italian Roma tomatoes
3 cloves garlic
Olive oil
Fresh basil
Salt and pepper to taste

Directions:

Boil a pot of salted water for the pasta.
In a large pan, heat olive oil and brown the garlic cloves.
Add the tomatoes to the pan. Cook on low heat for about 15 minutes.
Toss in some fresh basil leaves. Cook for 2 more minutes, then turn off the heat.
Mash the tomatoes with a potato masher or wooden spoon.
Cook the spaghetti in the boiling water until al dente (about 6-10 minutes).
Drain the pasta and add it to the tomato sauce.
Mix well and serve hot with extra basil on top.

Enjoy your homemade Spaghetti al Pomodoro! It’s a simple yet delicious meal you can whip up any night of the week.

Spaghetti With Lemon And Parmesan

Here’s what you’ll need:

1 pound spaghetti
1/4 cup olive oil
6 cloves garlic, minced
1/2 teaspoon red pepper flakes
Zest and juice of 1 lemon
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves (optional)

Now, let’s make this yummy pasta!

Cook the spaghetti in salted water until al dente. Save 1 cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
Add lemon zest and juice to the skillet. Stir in 1/2 cup of the pasta water and let it simmer for a minute.
Toss the cooked spaghetti with the lemon sauce in the skillet. Add Parmesan cheese and mix well.
If the sauce is too thick, add more pasta water bit by bit until you get the right consistency.
Season with salt and pepper to taste. Garnish with fresh basil if you like.

Your lemony, cheesy spaghetti is ready to enjoy! This quick and easy meal is perfect for busy weeknights or when you’re craving something light and fresh.

Spaghetti Alla Pesto

You’ll need:

1 pound spaghetti
1 cup fresh basil pesto
1/2 cup pasta water
1/4 teaspoon salt
Grated Parmesan cheese (optional)

Here’s how to make it:

Cook the spaghetti in boiling water until al dente, about 10 minutes.
Save 1/2 cup of pasta water before draining.
Put the cooked spaghetti in a large bowl.
Add the pesto and 1/4 cup of pasta water to the spaghetti.
Toss everything together with tongs. Add more water if needed to make the sauce creamy.
Sprinkle in 1/4 teaspoon of salt and mix well.
Taste and add more salt if you like.
Serve right away with grated Parmesan on top if you want.

This easy recipe makes a tasty meal in no time. The pesto coats the spaghetti perfectly, creating a flavorful dish you’ll love.

Spaghetti With Garlic Shrimp

Here’s what you’ll need:

8 oz spaghetti
1 lb large shrimp, peeled and deveined
4 cloves garlic, minced
1/4 cup olive oil
2 tbsp butter
1/4 cup fresh parsley, chopped
1 lemon, juiced
Salt and red pepper flakes to taste

Now, let’s get cooking!

Cook your spaghetti according to package directions. Save 1/2 cup of pasta water before draining.
While the pasta cooks, heat olive oil and butter in a large skillet over medium heat.
Add garlic and cook for 1 minute until fragrant.
Toss in the shrimp, salt, and red pepper flakes. Cook for 2-3 minutes until the shrimp turn pink.
Pour in lemon juice and stir.
Add the cooked spaghetti to the skillet. Toss everything together, adding pasta water if needed.
Sprinkle with fresh parsley and give it one final toss.

Your garlic shrimp spaghetti is ready! Serve it hot and enjoy your tasty creation.

Spaghetti All’Amatriciana

You’ll love this classic Italian pasta dish! Here’s what you need:

Ingredients:

1 pound spaghetti
4 ounces pancetta or guanciale, diced
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
Red pepper flakes, to taste
Salt and black pepper
Grated Pecorino Romano cheese

Directions:

Cook the spaghetti in salted water until al dente. Save some pasta water before draining.
While the pasta cooks, fry the pancetta in a large skillet until crispy. Remove and set aside.
In the same pan, sauté the onion until golden. Add garlic and cook for another minute.
Pour in the tomatoes and season with red pepper flakes, salt, and pepper. Simmer for 10 minutes.
Add the cooked pancetta back to the sauce and stir.
Toss the drained spaghetti with the sauce, adding pasta water if needed to loosen it up.
Serve hot with a generous sprinkle of Pecorino Romano cheese on top.

Enjoy your homemade Spaghetti All’Amatriciana!

Spaghetti With Tomato Cream Sauce

Here’s what you’ll need:

1 pound spaghetti
2 tablespoons butter
2 cloves garlic, minced
1 can crushed tomatoes
1/2 cup heavy cream
1/4 cup milk
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Optional: red pepper flakes, grated Parmesan

Now, let’s cook!

Boil the spaghetti in a large pot of salted water until al dente. Save a cup of pasta water before draining.
In a large skillet, melt the butter over medium heat. Add the garlic and cook for about 30 seconds.
Pour in the crushed tomatoes, basil, and oregano. Simmer for 15-20 minutes, stirring occasionally.
Stir in the cream and milk. Let it heat through for 2 minutes.
Add the drained spaghetti to the sauce. Toss well, adding pasta water if needed to thin the sauce.
Season with salt and pepper. Add red pepper flakes if you like it spicy.
Serve hot, topped with grated Parmesan if you’d like.

Enjoy your creamy tomato spaghetti!

Spaghetti With Roasted Vegetables

Here’s what you’ll need:

1 pound spaghetti
2 zucchini, sliced
1 red bell pepper, chopped
1 pint cherry tomatoes
1 red onion, sliced
4 garlic cloves, minced
3 tablespoons olive oil
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Fresh basil leaves

Now, let’s get cooking!

Preheat your oven to 425°F.
Spread the veggies on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
Roast the vegetables for 20-25 minutes, stirring halfway through.
While the veggies roast, cook your spaghetti according to the package directions.
Drain the pasta, saving 1 cup of the cooking water.
Toss the spaghetti with the roasted veggies in a large bowl. Add some pasta water if needed to loosen the mixture.
Sprinkle with Parmesan cheese and torn basil leaves.

Enjoy your colorful and tasty spaghetti with roasted vegetables!

Spaghetti Alla Vodka

Ready to make a delicious pasta dish? Here’s what you’ll need:

1 pound spaghetti
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/4 cup vodka
1 can (28 oz) crushed tomatoes
1/2 cup heavy cream
Salt and red pepper flakes to taste
Grated Parmesan cheese for serving

Now, let’s cook up some tasty spaghetti alla vodka!

Cook the spaghetti in salted water until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the garlic and cook for another minute. Pour in the vodka and let it simmer for 2-3 minutes.
Stir in the crushed tomatoes, salt, and red pepper flakes. Let the sauce simmer for 10 minutes.
Add the heavy cream and stir well. Cook for another 5 minutes until the sauce thickens slightly.
Toss the cooked spaghetti with the sauce until well coated.

Serve your spaghetti alla vodka hot, topped with grated Parmesan cheese. Enjoy your homemade pasta creation!