20 Spaghetti Recipes That Go Way Beyond Spaghetti and Meatballs

Try another classic like pasta carbonara or primavera, or cook the noodles in red wine or a flower-infused broth

Spaghetti has got to be the most popular pasta variety, at least here in the U.S. It's a staple for any pasta-lover's pantry—and probably the most called-for noodle in SAVEUR's pasta recipes. Although we appreciate the beloved red-sauced spaghetti and meatballs, some days call for a more unique twist. Spaghetti is super versatile—it plays well with all kinds of vegetables and proteins and can even be cooked in red wine or a flower-infused broth instead of the usual salted water for a colorful—and flavorful—supper. Whether you're looking to twirl your fork into an Italian classic like pasta carbonara, amatriciana, puttanesca, or pomodoro, or an all-American casserole like turkey tetrazzini, our best spaghetti recipes have you covered.

Spaghetti Carbonara

spaghetti carbonara
Real Roman spaghetti carbonara is pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. The sauce should gild, not asphyxiate, the noodles. It can be enjoyed at any hour, but the ideal time is dawn, after a night of revelry. Get the recipe for Spaghetti Carbonara »Matt Taylor-Gross

Seafood Pasta with Tomatoes, Chiles, and Mint

Seafood Pasta with Tomatoes, Chiles, and Mint
Cooling fresh mint tempers the heat of the spicy tomato sauce in this spaghetti dinner chock-full of succulent shrimp, mussels, and scallops. Get the recipe for Seafood Pasta with Tomatoes, Chiles, and Mint »Jenny Huang

Spaghetti Primavera

Spaghetti alla Primavera
"I believe it started in 1975, when I visited Prince Edward Island with a number of colleagues, including Craig Claiborne of the New York Times. To eat we had only lobster and wild boar. After a week of this, everyone said, "Can we have some pasta?" I set out to make two dishes, one with vegetables, one Alfredo style. But in the end I mixed it all together, vegetables with spaghetti and cream. After Claiborne wrote about it in the Times, everybody started to come to Le Cirque and ask for spaghetti alla primavera," says Sirio Maccioni, co-owner of Le Cirque restaurant in New York City. And thus an icon was born. Get the recipe for Spaghetti Primavera »Todd Coleman

Spaghetti al Pomodoro

Spaghetti al Pomodoro
Simplicity is key in this recipe, which relies on just a handful of ingredients and comes together in less than 30 minutes. Get the recipe for Spaghetti al Pomodoro »Thomas Payne

Lemon-Infused Spaghetti with Oil and Provolone

Lemon-Infused Spaghetti with Oil and Provolone
You'll hear the "simple is better" mantra used by chefs all over Italy, and Peppe Guida of Antica Osteria Nonna Rosa in Sorrento is no exception. One of his best known dishes, spaghettini con aqua di limone, takes basic ingredients–pasta, cheese, and lemons–and transforms them into something sublime. The secret: infusing some of the cooking water with lemon peels the night before. Get the recipe for Lemon-Infused Spaghetti with Oil and Provolone »Matt Taylor-Gross

Spaghetti all'Amatriciana

Spaghetti all'Amatriciana
This flawless version of the Italian pasta classic uses a slow-simmered tomato sauce infused with lots of bacon. Get the recipe for Spaghetti all'Amatriciana »Todd Coleman

Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù

Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù
Lighter than the rich beef and pork ragùs of other Italian regions, this Abruzzo specialty features bell peppers mixed into the sauce and cooked briefly so they retain their shape and lend a pop of sweetness. Get the recipe for Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù »Marcus Nilsson

Nick Anderer's Spaghetti with Garlic and Olive Oil

bowl of garlicky pasta with cheese and olive oil
Classically Roman, this garlicky pasta dish—as interpreted by Nick Anderer of Maialino and Marta in New York City—is brightened with pepperoncino and a handful of vibrant parsley. It gets a hit of salt from grated Grana Padano and roundness from extra-virgin olive oil. Get the recipe for Nick Anderer's Spaghetti with Garlic and Olive Oil »Michelle Heimerman

Drunken Spaghetti

plate of burgundy-colored spaghetti cooked with red wine
Spaghetti gets cooked in red wine in this quick pasta dish that comes together in under half an hour. Get the recipe for Drunken Spaghetti »Michelle Heimerman

Garlic Scape and Cherry Tomato Pasta

Garlic Scape and Cherry Tomato Pasta
Roasting garlic scapes with tomatoes and red onion sweetens them and enriches their flavor; toss them with pasta, lemon juice, and arugula for a simple summer meal. Get the recipe for Garlic Scape and Cherry Tomato Pasta »Farideh Sadeghin

Turkey Tetrazzini

Simple Week Night Meal Tetrazzini
This version of the American classic has a smattering of colorful vegetables and a sauce enriched by sherry and parmesan. Get the recipe for Turkey Tetrazzini »Matt Taylor-Gross

Classic Spaghetti Puttanesca

Classic Spaghetti Puttanesca
Rumor has it that pasta puttanesca–literally "whore's pasta"–was a quick and easy dinner of choice among Neapolitan working ladies, but the dish's salacious history is unlikely. Get the recipe for Classic Spaghetti Puttanesca »Matt Taylor-Gross

Summer Bolognese

Simple Weeknight Meal, Summer bolognese
This recipe for summer bolognese has the classic comfort of bolognese, but without the heaviness of a red sauce, instead embracing the summer's bounty of gorgeous tomatoes and fresh basil. Get the recipe for Summer Bolognese »Farideh Sadeghin

Spaghettoni with Jasmine, Saffron, and Chamomile

Spaghettoni with Jasmine, Saffron, and Chamomile
These floral, buttery noodles from chef Antonia Klugmann at L'Argine a Vencò can be infused using either fresh or dried flowers. Steep the flowers in the butter and pasta cooking water in advance if desired, and reheat when ready to use. Any tubular pasta like bucatini or spaghetti, cooked al dente, will work. Get the recipe for Spaghettoni with Jasmine, Saffron, and Chamomile »Beth Galton

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)

Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)
This simple pasta dish is made with tomatoes and eggplant. Get the recipe for Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant) »Matt Taylor-Gross

Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel

Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel
We like to serve this pasta topped with a little shaved bottarga, the dried salted roe of tuna or gray mullet; a sprinkle adds a briny, salty note that beautifully offsets sweet, oven roasted plum tomatoes. Get the recipe for Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel »Laura Sant

Spaghetti with Mizithra Cheese

Wayne Thiebaud's Spaghetti with Mizithra Cheese
In the spirit of a classic carbonara, this recipe combines smoky bacon and prosciutto with egg yolks and mizithra, an aged sheep's milk cheese from Greece, for a gloriously rich dish. Get the recipe for Spaghetti with Mizithra Cheese »Ingalls Photography

Spaghetti Con Gamberi

Spaghetti Con Gamberi
Sweet langoustines are the ideal foil for fresh cherry tomato sauce in this simple, flavorful pasta dish. Slivers of roasted seaweed add a surprisingly delicious hit of umami. Get the recipe for Spaghetti Con Gamberi »Matt Taylor-Gross

Morel and Asparagus Spaghetti

Morel and Asparagus Spaghetti
In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor. Get the recipe for Morel and Asparagus Spaghetti »Yossy Arefi

Spaghetti with Lobster (Spaghetti all'Astice)

Spaghetti with Lobster (Spaghetti all'Astice)
One of our favorite ways to showcase fresh lobster is in this simple Venetian dish, where it's tossed with garlic, fresh ripe tomatoes, and white wine. Get the recipe for Spaghetti with Lobster (Spaghetti all'Astice) »Nicole Franzen