24 Delicious Spaghetti Recipes Ingredients for Every Occasion

Busy weeknights, cozy weekends, or special gatherings—spaghetti is the versatile hero we all love. Whether you’re craving quick comfort food or a dish to impress, our roundup of 24 Delicious Spaghetti Recipes has something for every occasion. Dive in to discover flavors that will keep your fork twirling and your family asking for seconds!

Classic Spaghetti Carbonara

Yearning for a creamy, dreamy pasta that’s faster than your takeout order? This Classic Spaghetti Carbonara is your weeknight hero—rich, silky, and stupidly simple.

Ingredients

• 8 oz spaghetti (I go for the bronze-cut for that perfect sauce cling)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1/2 cup grated Pecorino Romano (the sharper, the better—skip the pregrated stuff)
• 1/2 cup grated Parmigiano-Reggiano (same deal, grate it fresh)
• 4 oz pancetta, diced (guanciale is traditional, but pancetta’s my fridge staple)
• 1 tbsp extra virgin olive oil (my go-to for that fruity kick)
• 1/2 tsp freshly cracked black pepper (measure with your heart, but this is the sweet spot)
• 1/2 tsp salt (for the pasta water—make it salty like the sea)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook for 1 minute less than package instructions for al dente perfection.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. In a bowl, whisk eggs, both cheeses, and black pepper until smooth. Tip: Tempering is key—no scrambled eggs here.
4. Drain pasta, reserving 1/2 cup of starchy water. Immediately add hot pasta to the skillet with pancetta, off the heat.
5. Quickly pour the egg mixture over the pasta, tossing constantly. Add reserved pasta water a splash at a time until sauce is glossy and coats each strand. Tip: The residual heat will cook the eggs safely, creating a luscious sauce.
6. Serve immediately. Zesty with a kick of pepper, this carbonara is best enjoyed straight from the skillet—because let’s be real, it’s not making it to a plate.

Spaghetti with Garlic and Olive Oil

Perfect for those nights when you’re craving something simple yet utterly delicious. This spaghetti dish is a garlic lover’s dream, ready in the time it takes to boil pasta.

Ingredients

• 8 oz spaghetti (I always go for the bronze-die cut for that perfect sauce cling)
• 1/3 cup extra virgin olive oil (my go-to for its fruity depth)
• 4 garlic cloves, thinly sliced (the thinner, the crispier they’ll get)
• 1/2 tsp red pepper flakes (adjust if you’re not into heat)
• 1/4 cup chopped fresh parsley (brightens everything up)
• Salt, to taste (don’t skimp, it’s key)

Instructions

1. Bring a large pot of salted water to a boil. Tip: Salt it like the sea for flavor-packed pasta.
2. Add spaghetti and cook until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large pan over medium-low. Add garlic and red pepper flakes, cooking until garlic is golden, about 2 minutes. Tip: Keep the heat low to avoid bitter garlic.
4. Reserve 1/2 cup pasta water, then drain spaghetti.
5. Add spaghetti to the pan with garlic oil, tossing to coat. If needed, add reserved pasta water a splash at a time to loosen.
6. Stir in parsley and season with salt. Serve immediately.

Heavenly with its crispy garlic bits and silky oil coating each strand. Try topping with a fried egg for a next-level twist.

Spaghetti Bolognese

Spaghetti Bolognese is the ultimate comfort food hack—bold flavors, minimal effort, and maximum satisfaction. Serve it up tonight and watch it disappear.

Ingredients

• 1 lb ground beef (80/20 for that perfect fat ratio)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 medium onion, diced (yellow for sweetness)
• 2 garlic cloves, minced (fresh only, please)
• 1 carrot, finely chopped (adds a sneaky sweetness)
• 1 celery stalk, finely chopped (for that crunch)
• 28 oz canned crushed tomatoes (San Marzano if you’re fancy)
• 1/2 cup dry red wine (drink the rest while cooking)
• 1 tsp salt (season in layers)
• 1/2 tsp black pepper (freshly ground)
• 1 lb spaghetti (al dente or bust)
• Parmesan cheese, grated (for that salty finish)

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering.
2. Add onion, garlic, carrot, and celery. Cook until soft, about 5 minutes—don’t rush the soffritto.
3. Push veggies to the side, add ground beef. Break it up and cook until no pink remains, about 6 minutes.
4. Pour in red wine, scrape up the browned bits—flavor town.
5. Add crushed tomatoes, salt, and pepper. Simmer uncovered for 45 minutes, stirring occasionally. Low and slow wins the race.
6. Meanwhile, cook spaghetti in salted boiling water for 9 minutes. Reserve 1/2 cup pasta water.
7. Drain spaghetti, toss with Bolognese sauce. Use pasta water to adjust consistency if needed.
8. Serve hot with a generous sprinkle of Parmesan. Grate it fresh—trust me.

Dig into a bowl where the pasta clings to the rich, meaty sauce, each bite layered with umami and a hint of sweetness. Try topping with a fried egg for breakfast Bolognese—game changer.

Spaghetti with Meatballs

Spaghetti with Meatballs

Spaghetti with meatballs isn’t just food; it’s a hug on a plate. Savor this classic with a twist that’ll make your taste buds dance.

Ingredients

• 1 lb ground beef (80/20 for juiciness)
• 1/2 cup breadcrumbs (I swear by panko for extra crunch)
• 1/4 cup grated Parmesan (the real deal, not the shaker kind)
• 1 large egg (room temp blends better)
• 2 cloves garlic, minced (more if you’re brave)
• 1 tsp salt (kosher, because it’s chef’s kiss)
• 1/2 tsp black pepper (freshly ground, please)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 lb spaghetti (bronze die for that perfect sauce grip)
• 24 oz marinara sauce (homemade or your fave jarred)
• Fresh basil for garnish (because we eat with our eyes first)

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Tip: Don’t overmix—keep it tender.
3. Form into 1.5-inch meatballs. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a large skillet over medium-high. Brown meatballs in batches, 2 minutes per side. Tip: They’ll finish cooking in the oven, so just sear.
5. Transfer to the baking sheet. Bake for 10 minutes, until internal temp hits 160°F.
6. Meanwhile, cook spaghetti al dente per package instructions. Drain, reserving 1/2 cup pasta water.
7. Heat marinara in the skillet. Add spaghetti and toss, adding reserved water as needed for silkiness.
8. Serve spaghetti topped with meatballs. Garnish with basil.

Creative serving idea: Plate it family-style in a big bowl for that ‘everyone dig in’ vibe. The meatballs are juicy, the spaghetti clings to the sauce just right, and that basil? It’s not just garnish—it’s a fresh contrast to the rich, savory flavors.

Spaghetti Aglio e Olio

You’ve seen it all over your feed, now make it in your kitchen. Spaghetti Aglio e Olio—simple, garlicky, and oh-so-satisfying.

Ingredients

• 8 oz spaghetti (I always go for De Cecco—it’s got the perfect bite)
• 1/3 cup extra virgin olive oil (the good stuff makes all the difference)
• 4 garlic cloves, thinly sliced (more if you’re a garlic fiend like me)
• 1/2 tsp red pepper flakes (adjust to light up your taste buds)
• 1/4 cup fresh parsley, chopped (for that pop of color and freshness)
• Salt (I use kosher salt for even seasoning)

Instructions

1. Bring a large pot of salted water to a boil—it should taste like the sea.
2. Add spaghetti and cook until al dente, about 9 minutes. Reserve 1/2 cup pasta water before draining.
3. While pasta cooks, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook until garlic is golden, about 2 minutes—watch closely to avoid burning.
4. Add drained spaghetti to the skillet, tossing to coat in the garlic oil. Tip: Use tongs for easy mixing.
5. Pour in reserved pasta water, a little at a time, until the sauce clings to the pasta. Tip: The starch in the water is your secret weapon for silkiness.
6. Remove from heat; stir in parsley and a pinch of salt. Tip: Fresh parsley adds a bright finish.

Al dente spaghetti coated in a glossy, garlic-infused oil with just the right kick. Serve it straight from the skillet for that rustic charm.

Spaghetti Puttanesca

Zesty and bold, this Spaghetti Puttanesca packs a punch with its briny olives, capers, and anchovies. Perfect for when you crave something salty, spicy, and utterly satisfying.

Ingredients

• 8 oz spaghetti (I always go for bronze-cut for that perfect sauce grip)
• 3 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 4 garlic cloves, thinly sliced (more if you’re a garlic fiend like me)
• 1/2 tsp red pepper flakes (adjust if you can’t handle the heat)
• 4 anchovy fillets (trust me, they melt into umami goodness)
• 1/2 cup pitted Kalamata olives, roughly chopped (for that salty bite)
• 2 tbsp capers, drained (they’re the secret flavor bomb)
• 1 14.5 oz can diced tomatoes (I prefer San Marzano for their sweetness)
• Salt (just a pinch, the olives and capers bring plenty)
• Fresh parsley, chopped (for a bright finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente, about 9 minutes. Tip: Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Add anchovies to the skillet, mashing them with a spoon until they dissolve into the oil, about 2 minutes.
4. Stir in olives and capers, cooking for another minute to let their flavors meld.
5. Pour in diced tomatoes and bring to a simmer. Let it cook until slightly thickened, about 5 minutes. Tip: If the sauce gets too thick, loosen it with reserved pasta water.
6. Drain spaghetti and add it directly to the skillet, tossing to coat in the sauce. Tip: Use tongs for an even mix.
7. Garnish with fresh parsley and serve immediately.

Just like that, you’ve got a dish with a saucy cling, a briny kick, and a heat that lingers. Serve it with a side of crusty bread to swipe up every last bit of sauce.

Spaghetti with Clams

Think spaghetti with clams is just for fancy dinners? Nope. This dish is your weeknight hero—quick, flavorful, and downright addictive.

Ingredients

• 1 lb spaghetti (I go for bronze-cut for that perfect sauce grip)
• 2 lbs fresh clams, scrubbed (soak them in cold water for 20 minutes to ditch the grit)
• 3 tbsp extra virgin olive oil (my kitchen staple for that rich flavor)
• 4 garlic cloves, thinly sliced (more if you’re a garlic fiend like me)
• 1/2 tsp red pepper flakes (adjust to kick it up or down)
• 1/2 cup dry white wine (pick one you’d drink—it matters)
• 1/4 cup fresh parsley, chopped (for that fresh pop at the end)
• Salt, to taste (I use sea salt for a cleaner taste)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute—don’t let the garlic brown.
3. Increase heat to medium-high, add clams and white wine. Cover and cook until clams open, about 5-7 minutes. Discard any unopened clams. Tip: Give the pan a gentle shake occasionally to help clams cook evenly.
4. Add drained spaghetti to the skillet, tossing to coat. If needed, add reserved pasta water a little at a time to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling beautifully.
5. Stir in parsley and season with salt. Serve immediately.

Final thoughts: Fresh and briny clams, al dente pasta, and a garlicky kick—this dish is a texture dream. Serve it with crusty bread to sop up every last drop of that sauce.

Spaghetti with Tomato and Basil

Feast your eyes on this classic that’s about to blow up your feed—Spaghetti with Tomato and Basil is the no-fuss, all-flavor dish you didn’t know you needed.

Ingredients

• 8 oz spaghetti (I always go for the bronze-cut for that perfect sauce grip)
• 2 cups fresh tomatoes, diced (peak summer tomatoes are a game-changer here)
• 1/4 cup extra virgin olive oil (my kitchen staple for that rich, fruity punch)
• 1/2 cup fresh basil leaves, torn (because the fragrance is everything)
• 2 cloves garlic, minced (freshly minced, please—none of that jarred stuff)
• 1/2 tsp salt (I swear by sea salt for its clean taste)
• 1/4 tsp red pepper flakes (optional, but why not add a little heat?)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Taste a strand at 8 minutes to check for doneness.
3. While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Add the diced tomatoes and salt to the pan. Cook for 5 minutes, stirring occasionally, until the tomatoes soften. Tip: A wooden spoon is perfect for gently breaking down the tomatoes without crushing them.
5. Drain the spaghetti, reserving 1/4 cup of pasta water. Add the spaghetti and reserved water to the tomato mixture, tossing to combine.
6. Remove from heat and stir in the torn basil leaves.

Kick back and savor the harmony of juicy tomatoes, aromatic basil, and that silky olive oil clinging to every strand. Serve it straight from the pan for that rustic, family-style vibe or plate it up with a sprinkle of Parmesan for extra oomph.

Spaghetti with Mushroom Cream Sauce

Yes, you read that right—this Spaghetti with Mushroom Cream Sauce is the weeknight hero you’ve been waiting for. Creamy, dreamy, and ready in under 30 minutes.

Ingredients

• 8 oz spaghetti (I always go for the bronze-cut for that perfect sauce cling)
• 2 tbsp extra virgin olive oil (my kitchen staple for that fruity kick)
• 1 lb cremini mushrooms, sliced (baby bellas work too, but creminis are my jam)
• 3 garlic cloves, minced (fresh is best—no jarred stuff here)
• 1 cup heavy cream (go for the good stuff, it makes all the difference)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because why not?)
• Salt and freshly ground black pepper (to season, but we’ll get specific in the steps)
• 1 tbsp fresh thyme leaves (dried works in a pinch, but fresh is fire)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden brown, about 5 minutes. Tip: Don’t stir too much—let them get that nice color!
3. Add the garlic and thyme, stirring for just 30 seconds until fragrant. Tip: Garlic burns fast, so keep an eye on it.
4. Pour in the heavy cream and bring to a simmer. Let it reduce slightly, about 2 minutes.
5. Stir in the Parmesan until melted and smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Tip: Taste and adjust—this is your sauce, make it yours!
6. Drain the pasta, reserving 1/2 cup of pasta water. Toss the spaghetti with the mushroom sauce, adding pasta water as needed to loosen.

Final thoughts: This dish is all about that velvety sauce hugging each strand of pasta. Serve it with a crispy side salad or garlic bread to scoop up every last bit. For a twist, top with a fried egg and let that yolk run wild.

Spaghetti with Shrimp Scampi

You’ve got 20 minutes? Let’s turn that into a plate of garlicky, buttery shrimp scampi spaghetti that’ll have you forgetting all about takeout.

Ingredients

• 8 oz spaghetti (I go for the thin kind—it hugs the sauce better.)
• 1 lb large shrimp, peeled and deveined (Trust me, the extra size means extra juicy bites.)
• 3 tbsp unsalted butter (Salted works, but then ease up on the added salt.)
• 2 tbsp extra virgin olive oil (My kitchen staple for that fruity kick.)
• 4 garlic cloves, minced (More? Always more.)
• 1/2 tsp red pepper flakes (For that gentle heat that sneaks up on you.)
• 1/2 cup dry white wine (Pick something you’d drink—it matters.)
• 1 lemon, juiced (About 2 tbsp, and zest some for garnish if you’re feeling fancy.)
• Salt and freshly ground black pepper (To season, because duh.)
• 1/4 cup chopped parsley (Fresh is non-negotiable here.)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil and 2 tbsp butter in a large skillet over medium-high. Add shrimp, season with salt and pepper, and cook until pink, about 2 minutes per side. Remove shrimp.
3. In the same skillet, melt remaining 1 tbsp butter. Add garlic and red pepper flakes; cook until fragrant, 30 seconds.
4. Pour in white wine and lemon juice; simmer until reduced by half, about 3 minutes.
5. Return shrimp to skillet, add cooked spaghetti, and toss to coat. If needed, add reserved pasta water a splash at a time to loosen the sauce.
6. Stir in parsley, adjust seasoning, and serve immediately. Zest lemon over the top for an extra pop of flavor.

Now, the shrimp are plump, the pasta’s slick with sauce, and every forkful is a balance of bright lemon and rich butter. Try it with a side of crusty bread to sop up every last drop—no shame in the carb-on-carb action.

Spaghetti with Pesto Sauce

Pesto pasta? Yes, please. This vibrant, herby dish is your ticket to a flavor-packed dinner in under 20 minutes. Let’s dive in.

Ingredients

• 1 lb spaghetti (I always go for De Cecco—it’s got the perfect bite)
• 2 cups fresh basil leaves (packed—trust me, you’ll want every leaf)
• 1/2 cup extra virgin olive oil (my go-to for that smooth, rich texture)
• 1/3 cup pine nuts (toasted—because that nutty flavor is everything)
• 2 garlic cloves (fresh is best here, no compromises)
• 1/2 cup grated Parmesan cheese (plus extra for serving—because more cheese is always better)
• 1/4 tsp salt (just enough to make those flavors pop)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt it like the sea—it’s your only chance to season the pasta itself.
2. Add the spaghetti and cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Test a strand a minute early—it should have a slight bite.
3. While the pasta cooks, blend basil, olive oil, pine nuts, garlic, Parmesan, and salt in a food processor until smooth. Tip: Scrape down the sides once for an even blend.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: That starchy water is gold for loosening the sauce.
5. Toss the spaghetti with the pesto in the pot, adding reserved water as needed to coat evenly. Serve immediately with extra Parmesan.

Light, fresh, and bursting with herbaceous goodness, this pesto pasta is a weeknight hero. Try it with a sprinkle of red pepper flakes for a spicy kick or alongside grilled chicken for a heartier meal.

Spaghetti with Anchovies and Breadcrumbs

Forget what you know about spaghetti—this anchovy and breadcrumb version is a game-changer. Bold flavors, crunchy texture, and done in under 20 minutes.

Ingredients

• 8 oz spaghetti (I always go for bronze-cut for that perfect sauce cling)
• 1/4 cup extra virgin olive oil (my kitchen staple for everything)
• 4 garlic cloves, thinly sliced (the thinner, the better for that golden crisp)
• 1/2 cup panko breadcrumbs (for that unbeatable crunch)
• 1 can (2 oz) anchovies in oil, drained (trust me, they melt into magic)
• 1/2 tsp red pepper flakes (adjust but don’t skip—the heat is key)
• Salt (just a pinch, the anchovies bring the saltiness)
• Fresh parsley, chopped (a handful for that fresh pop)

Instructions

1. Boil spaghetti in salted water until al dente, 9 minutes exactly. Reserve 1/2 cup pasta water.
2. Heat olive oil in a large pan over medium. Add garlic, cook until golden, 1 minute—watch closely to avoid burning.
3. Toss in breadcrumbs, toast until deeply golden, 2 minutes. Tip: Stir constantly for even color.
4. Add anchovies and red pepper flakes, cook until anchovies dissolve, 1 minute. Tip: Use the back of your spoon to help them break down.
5. Drain spaghetti, add to the pan with reserved pasta water. Toss vigorously to coat every strand.
6. Off heat, stir in parsley. Tip: Adding it last keeps the flavor bright.

Mouthwatering doesn’t begin to cover it—the spaghetti is slick with savory oil, each bite packed with umami and a satisfying crunch. Serve it straight from the pan for that just-made warmth.

Spaghetti with Sausage and Peppers

Viral for a reason, this spaghetti dish packs flavor and simplicity into every bite. Toss sausage and peppers with pasta for a meal that’s unbeatable on busy nights.

Ingredients

• 1 lb spaghetti (I go for the bronze-cut for that perfect sauce grip)
• 1 lb Italian sausage (hot or sweet, your call—I like mixing both)
• 2 bell peppers, sliced (rainbow colors make it pop)
• 3 tbsp extra virgin olive oil (my kitchen staple)
• 3 garlic cloves, minced (fresh is non-negotiable)
• 1/2 tsp red pepper flakes (adjust to wake up your taste buds)
• 1/2 cup grated Parmesan (plus extra for serving, because why not?)
• Salt (to season at every layer)

Instructions

1. Boil spaghetti in salted water until al dente, about 8 minutes. Reserve 1 cup pasta water before draining.
2. Heat olive oil in a large skillet over medium. Add sausage, breaking it apart, and cook until browned, about 5 minutes.
3. Toss in peppers and garlic. Cook until peppers soften, about 4 minutes, stirring often.
4. Sprinkle red pepper flakes and a pinch of salt. Stir to combine.
5. Add drained spaghetti to the skillet. Pour in 1/2 cup pasta water. Toss everything together, adding more water if needed to coat.
6. Off heat, stir in Parmesan until melted and creamy.

Just like that, you’ve got a dish with silky pasta, juicy sausage, and vibrant peppers. Serve it straight from the skillet for that family-style vibe, or plate it up with a extra sprinkle of cheese and a side of crusty bread.

Spaghetti with Eggplant Parmesan

Let’s dive into a dish that’s a game-changer for weeknight dinners—spaghetti meets crispy, cheesy eggplant parmesan. It’s hearty, it’s crunchy, and it’s downright delicious.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds (trust me, thicker slices hold up better)
• 1 cup all-purpose flour (for that perfect crisp)
• 2 large eggs, beaten (room temp eggs bind better)
• 1 cup breadcrumbs (I mix panko for extra crunch)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1 lb spaghetti (go for the bronze-cut for sauce cling)
• 24 oz marinara sauce (homemade or your favorite jarred)
• 1 cup shredded mozzarella (because more cheese is always better)
• 1/4 cup extra virgin olive oil (my go-to for frying)
• Salt and pepper (season every layer)

Instructions

1. Preheat your oven to 375°F—this ensures your eggplant gets crispy without burning.
2. Salt eggplant slices and let them sit for 10 minutes to draw out moisture. Pat dry—this step is crucial for crispiness.
3. Set up a breading station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan in a third.
4. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mix. Press gently to adhere.
5. Heat olive oil in a large skillet over medium heat. Fry eggplant in batches until golden, about 3 minutes per side. Drain on paper towels.
6. Cook spaghetti al dente according to package instructions. Drain, reserving 1/2 cup pasta water.
7. Toss spaghetti with marinara and a splash of pasta water to loosen. Tip: The starch in the water helps the sauce cling.
8. Layer half the spaghetti in a baking dish, top with fried eggplant, then remaining spaghetti. Sprinkle mozzarella on top.
9. Bake for 15 minutes until cheese is bubbly and golden. Let it rest for 5 minutes—patience pays off with neat slices.

Crave-worthy doesn’t begin to cover it. The spaghetti is saucy and tender, while the eggplant stays miraculously crisp under its cheesy blanket. Serve it straight from the dish for that family-style wow factor.

Spaghetti with Ricotta and Lemon

Ready to twist up your pasta game? This spaghetti with ricotta and lemon is your ticket to a creamy, zesty dish that’s as easy to make as it is delicious. Perfect for those nights when you want something gourmet without the fuss.

Ingredients

• 8 oz spaghetti (I always go for the bronze-cut for that perfect sauce grip)
• 1 cup whole milk ricotta (the creamier, the better—trust me)
• Zest of 1 large lemon (make sure it’s organic to avoid any bitter wax)
• 2 tbsp extra virgin olive oil (my kitchen staple for that fruity punch)
• 1/2 tsp red pepper flakes (adjust if you’re not into the heat)
• Salt to taste (I use sea salt for its clean flavor)
• 1/4 cup reserved pasta water (don’t forget this—it’s the secret to silky sauce)
• Fresh basil leaves for garnish (because we eat with our eyes first)

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, in a large bowl, whisk together the ricotta, lemon zest, olive oil, red pepper flakes, and a pinch of salt until smooth.
3. Reserve 1/4 cup of the pasta water, then drain the spaghetti and immediately add it to the ricotta mixture.
4. Toss the spaghetti with the ricotta mixture, adding the reserved pasta water a little at a time until the sauce coats the pasta beautifully.
5. Divide the pasta among plates, garnish with fresh basil leaves, and serve immediately.

The texture is luxuriously creamy with a bright kick from the lemon. Try serving it with a side of garlic bread to scoop up every last bit of sauce.

Spaghetti with Spinach and Garlic

Ready to whip up a dish that’s as easy as it is delicious? This spaghetti with spinach and garlic is your weeknight hero—packed with flavor and ready in a flash.

Ingredients

• 8 oz spaghetti (I always go for the bronze-cut for that perfect al dente bite)
• 3 tbsp extra virgin olive oil (my kitchen staple for that rich, fruity depth)
• 4 garlic cloves, thinly sliced (the more, the merrier, I say)
• 5 oz fresh spinach (baby spinach works wonders for its tenderness)
• 1/2 tsp red pepper flakes (for a kick that wakes up the dish)
• Salt, to season (don’t skimp—it’s the flavor foundation)
• 1/4 cup grated Parmesan cheese (the real deal, please)

Instructions

1. Bring a large pot of salted water to a rolling boil. Tip: Salt it like the sea for perfectly seasoned pasta.
2. Add spaghetti and cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Reserve 1/2 cup pasta water before draining—it’s liquid gold for your sauce.
3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant but not browned. Tip: Keep the heat medium to avoid bitter garlic.
4. Toss in spinach and a pinch of salt, stirring until just wilted, about 2 minutes.
5. Drain pasta and add to the skillet, tossing with the spinach mixture. If needed, splash in reserved pasta water to loosen the sauce.
6. Finish with a generous sprinkle of Parmesan, tossing to combine.

Silky spaghetti clings to the garlicky spinach, with a hint of heat from the pepper flakes. Serve it straight from the skillet for that rustic, family-style vibe.

Spaghetti with Crab Meat

You’ve gotta try this Spaghetti with Crab Meat—it’s a game-changer for seafood pasta lovers. Bold flavors, minimal effort, maximum wow factor.

Ingredients

• 8 oz spaghetti (I go for the bronze-die cut for that perfect sauce cling)
• 1/2 lb fresh crab meat (lump crab meat is my splurge here)
• 3 cloves garlic, minced (fresh is non-negotiable)
• 1/4 cup extra virgin olive oil (the good stuff makes a difference)
• 1/2 tsp red pepper flakes (adjust if you’re not into heat)
• 1/4 cup chopped parsley (flat-leaf for that clean, herby punch)
• Salt to taste (I use sea salt for a cleaner flavor)
• 1/2 lemon, juiced (freshly squeezed, none of that bottled stuff)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook for 9 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Don’t let the garlic brown—bitter garlic is a no-go.
3. Drain spaghetti, reserving 1/2 cup of pasta water. Tip: The starchy water is gold for sauce consistency.
4. Add cooked spaghetti to the skillet with garlic oil. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
5. Gently fold in crab meat and parsley, heating through for 2 minutes. Squeeze lemon juice over the top and give it one final toss.

Buttery crab meat clings to each strand of pasta, with a kick of heat and brightness from lemon. Serve it straight from the skillet for that rustic, shareable vibe.

Spaghetti with Lobster Sauce

Hungry for a luxurious twist on spaghetti? This lobster sauce transforms your pasta night into a gourmet feast—rich, velvety, and packed with flavor.

Ingredients

• 1 lb spaghetti (I always go for bronze-die cut for that perfect sauce cling)
• 2 live lobsters (about 1.5 lbs each, trust me, fresh makes all the difference)
• 4 tbsp unsalted butter (salted works, but I like controlling the saltiness)
• 3 cloves garlic, minced (the more, the merrier in my book)
• 1/2 cup dry white wine (a crisp Sauvignon Blanc is my pick here)
• 1 cup heavy cream (for that indulgent texture)
• 1/4 cup chopped parsley (fresh only, it’s a game-changer)
• Salt and freshly ground black pepper (to season, but we’ll be specific)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, carefully boil lobsters in a separate pot for 8 minutes. Remove, cool, and extract meat from shells. Chop into bite-sized pieces.
3. In a large skillet, melt butter over medium heat. Add garlic, sauté until fragrant, about 30 seconds—don’t let it burn!
4. Pour in white wine, simmer until reduced by half, about 3 minutes. This concentrates the flavor.
5. Stir in heavy cream, bring to a gentle simmer. Add lobster meat, heat through, about 2 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper.
6. Toss drained spaghetti into the skillet, adding reserved pasta water as needed to loosen the sauce. Finish with parsley.

The sauce clings to every strand, offering a creamy bite with sweet lobster in every forkful. Serve with a sprinkle of red pepper flakes for a spicy kick or a side of garlic bread to soak up every last drop.

Spaghetti with Chicken Alfredo

Pasta night just got a major upgrade with this creamy, dreamy Spaghetti with Chicken Alfredo. Skip the takeout—this dish is faster than delivery and twice as delicious.

Ingredients

• 8 oz spaghetti (I always go for the bronze-cut for that perfect sauce grip)
• 2 boneless, skinless chicken breasts (sliced thin for quick cooking)
• 2 tbsp extra virgin olive oil (my kitchen staple for everything)
• 3 cloves garlic (minced, because more garlic is always better)
• 1 cup heavy cream (go for the good stuff—it makes all the difference)
• 1 cup freshly grated Parmesan (none of that pre-shredded nonsense)
• Salt and freshly ground black pepper (to season like a pro)
• 1 tbsp unsalted butter (because butter makes everything better)
• Fresh parsley (chopped, for that pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining—it’s gold for adjusting sauce consistency.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken slices, season with salt and pepper, and cook until golden and no longer pink, about 5-6 minutes. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds—don’t let it burn!
4. Pour in the heavy cream, bring to a simmer, and let it thicken slightly, about 2 minutes. Tip: Keep the heat medium to avoid curdling the cream.
5. Stir in the Parmesan until the sauce is smooth and creamy. If it’s too thick, loosen it with a splash of the reserved pasta water.
6. Add the cooked spaghetti and chicken back to the skillet, tossing everything to coat in the sauce. Tip: Use tongs for easy mixing and to keep the spaghetti intact.
7. Garnish with fresh parsley and an extra sprinkle of Parmesan before serving.

Rich and velvety, this Alfredo clings to every strand of spaghetti, with tender chicken adding the perfect bite. Serve it straight from the skillet for that rustic, shareable vibe—just don’t forget the garlic bread on the side.

Spaghetti with Roasted Vegetables

Make your weeknight dinners pop with this vibrant Spaghetti with Roasted Vegetables—quick, colorful, and packed with flavor.

Ingredients

• 8 oz spaghetti (I always go for the bronze-cut for that perfect al dente bite)
• 2 cups mixed vegetables (bell peppers, zucchini, and cherry tomatoes are my faves)
• 3 tbsp extra virgin olive oil (the good stuff makes all the difference)
• 2 cloves garlic, minced (fresh is best, no compromises)
• 1/2 tsp red pepper flakes (adjust if you’re not into heat)
• Salt, to generously season
• 1/4 cup grated Parmesan (plus extra for serving, because why not?)
• Fresh basil leaves, for garnish (tear them for maximum aroma)

Instructions

1. Preheat your oven to 425°F. Trust me, a hot oven is key for those caramelized edges.
2. Toss the mixed vegetables with 2 tbsp olive oil, salt, and red pepper flakes on a baking sheet. Spread them out; overcrowding steams instead of roasts.
3. Roast for 20 minutes, flipping halfway, until they’re charred and tender. The more color, the more flavor.
4. While the veggies roast, cook spaghetti in salted boiling water for 1 minute less than package says. It’ll finish cooking in the sauce.
5. Heat 1 tbsp olive oil in a pan, sauté garlic until fragrant—about 30 seconds. Don’t let it burn!
6. Add the roasted veggies and cooked spaghetti to the pan. Toss everything together, letting the pasta soak up all those flavors.
7. Finish with Parmesan and basil. The cheese melts into a creamy sauce, and the basil adds a fresh punch.

The spaghetti comes out with a slight chew, tangled with sweet, smoky veggies. Serve it straight from the pan for that rustic, family-style vibe.

Spaghetti with Sun-Dried Tomatoes and Artichokes

Let’s dive into a dish that’s as vibrant as your feed—Spaghetti with Sun-Dried Tomatoes and Artichokes. It’s a quick, flavor-packed meal that’ll have you coming back for seconds.

Ingredients

• 8 oz spaghetti (I always go for the bronze-cut for that perfect al dente bite)
• 1/4 cup sun-dried tomatoes in oil, chopped (the oil-packed ones are my secret for extra flavor)
• 1/2 cup marinated artichoke hearts, quartered (trust me, the marinated ones add a zesty kick)
• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 2 garlic cloves, minced (fresh is best—no jarred stuff here)
• 1/4 tsp red pepper flakes (adjust if you’re not into heat)
• 1/4 cup reserved pasta water (don’t skip this—it’s the magic for silky sauce)
• Salt to taste (I use sea salt for a cleaner flavor)
• Fresh basil leaves, torn (for that fresh, herby finish)
• Grated Parmesan cheese (because everything’s better with cheese)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 8-10 minutes until al dente. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 30 seconds until fragrant—don’t let the garlic burn!
3. Toss in the sun-dried tomatoes and artichoke hearts, stirring for 2 minutes to warm through and meld the flavors.
4. Add the drained spaghetti to the skillet, pouring in the reserved pasta water. Toss everything together for 1-2 minutes until the pasta is well-coated and the sauce slightly thickens.
5. Remove from heat. Stir in the torn basil leaves and a generous sprinkle of Parmesan cheese.

Perfectly al dente spaghetti meets the tangy punch of sun-dried tomatoes and artichokes, all wrapped in a garlicky, slightly spicy sauce. Serve it with a side of crusty bread to soak up every last bit of that delicious sauce.

Spaghetti with Goat Cheese and Arugula

Hungry for a dish that’s creamy, peppery, and ready in a flash? This spaghetti with goat cheese and arugula is your weeknight hero.

Ingredients

• 8 oz spaghetti (I always go for the bronze-cut for that perfect sauce cling)
• 4 oz goat cheese, crumbled (room temp blends smoother, trust me)
• 2 cups fresh arugula (the peppery kick is non-negotiable)
• 2 tbsp extra virgin olive oil (my go-to for that fruity depth)
• 1/2 tsp red pepper flakes (because a little heat never hurt nobody)
• Salt (just a pinch to wake up all the flavors)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook for 9 minutes, or until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup of pasta water, then drain the spaghetti and return it to the pot.
4. Over low heat, add the goat cheese, olive oil, and red pepper flakes to the pasta. Toss until the cheese melts into a creamy sauce, adding reserved pasta water a tablespoon at a time if needed.
5. Remove from heat and fold in the arugula until just wilted.
6. Season with a pinch of salt, give it one final toss, and serve immediately.

Final touch: The spaghetti is luxuriously creamy with a bold peppery bite from the arugula. Try topping with toasted pine nuts for an extra crunch.

Spaghetti with Squid Ink Sauce

Viral on the ‘gram and a showstopper on the dinner table, this spaghetti with squid ink sauce is your next kitchen adventure. Bold, briny, and utterly Instagrammable, it’s a dish that demands attention.

Ingredients

• 8 oz spaghetti (I go for De Cecco—it’s got the perfect bite)
• 2 tbsp extra virgin olive oil (the good stuff makes a difference)
• 3 garlic cloves, minced (fresh is non-negotiable here)
• 1/2 cup dry white wine (a splash for the pan, a sip for the chef)
• 1/2 cup squid ink (find it at your local seafood market or online)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/4 tsp red pepper flakes (because we like a little heat)
• Salt to taste (I’m generous with the flaky sea salt)
• Fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Tip: Save 1/2 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Don’t let the garlic brown—bitterness is not our friend here.
3. Pour in white wine, scraping up any bits from the bottom of the pan. Let it simmer until reduced by half, about 3 minutes.
4. Stir in squid ink and heavy cream, mixing until fully combined. Let the sauce simmer gently for 2 minutes to thicken slightly.
5. Add drained spaghetti to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Season with salt to taste, then divide among plates. Garnish with chopped parsley and serve immediately.

Yield to the allure of this dish’s deep, oceanic flavors and silky sauce. Pair it with a crisp white wine and watch it disappear before your eyes.

Spaghetti with Truffle Oil and Parmesan

Spaghetti with truffle oil and parmesan—sounds fancy, tastes like heaven, and is stupid easy to make. Skip the takeout and whip up this luxe pasta in less time than it takes to scroll through your feed.

Ingredients

• 8 oz spaghetti (I go for the bronze-cut for that perfect sauce cling)
• 2 tbsp extra virgin olive oil (the good stuff makes a difference)
• 2 tbsp truffle oil (a little goes a long way, trust me)
• 1/2 cup freshly grated parmesan (none of that pre-shredded nonsense)
• Salt (for the pasta water—make it salty like the sea)
• Freshly ground black pepper (to finish, because we’re not animals)

Instructions

1. Bring a large pot of salted water to a rolling boil. Tip: The water should taste like the ocean—this is your only chance to season the pasta itself.
2. Add the spaghetti and cook according to package instructions until al dente. Tip: Stir occasionally to prevent sticking.
3. Reserve 1/2 cup of pasta water, then drain the spaghetti.
4. Return the spaghetti to the pot off the heat. Drizzle with extra virgin olive oil and truffle oil, tossing gently to coat.
5. Add half of the parmesan and a splash of reserved pasta water, tossing until the cheese melts into a silky sauce. Tip: The starch in the pasta water helps bind the sauce to the noodles.
6. Season with freshly ground black pepper and serve immediately, topped with the remaining parmesan.

Melt-in-your-mouth noodles with a rich, earthy truffle kick and a salty parmesan finish. Try serving with a crispy fried egg on top for an extra layer of decadence.

Conclusion

Spaghetti lovers, rejoice! Our roundup of 24 delicious spaghetti recipes offers something for every occasion, from cozy family dinners to impressive party dishes. We hope these recipes inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!