Spaghetti

John Kernick

From classic spaghetti with meatballs to a gooey four-cheese baked spaghetti, here are fabulous spaghetti recipes.

Start Slideshow

1 of 21

Spaghetti with Squash Blossom Butter and Summer Beans 

Charles Masters

Go to Recipe

2005 F&W Best New Chef Lachlan Mackinnon-Patterson adds a generous amount of crisp green and wax beans to this light summer pasta for crunch and body, so the dish uses fewer noodles.

2 of 21

Spaghetti with Brussels Sprouts & Sausage Breadcrumb Topping

John Kernick

Go to Recipe

F&W’s Kay Chun tops pasta with a very fast and delicious combination of pork sausage, brussels sprouts and crispy breadcrumbs.

More Pasta Recipes

3 of 21

Classic Spaghetti and Meatballs

Go to Recipe

Spaghetti and meatballs is a crowd-pleasing classic Italian-American dish. The mixture of beef, veal and pork makes the meatballs really flavorful.

4 of 21

Calabrian Carbonara

Go to Recipe

New York City chef Andrew Carmellini uses Calabrian 'nduja, the spicy, spreadable sausage, to bring loads of delicious heat and flavor to his silky carbonara.

5 of 21

Kamut Spaghetti with Clams, Chicory and Parsley

Go to Recipe

Chef Paola Budel updates linguine with clams by using pasta made with kamut (an ancient variety of wheat) and adding bitter chicory and a bright parsley sauce.

6 of 21

Spaghetti with Anchovy Carbonara

Go to Recipe

Chris Cosentino adds briny flavor to his pasta with cured tuna heart. He shaves it on right before serving. To make this recipe simpler for the home cook, use anchovies rather than the tuna heart. Egg yolks form a silky sauce.

7 of 21

Spaghetti with Clams and Garlic

Go to Recipe

“I look forward to going to Sicily for many reasons,” says Frank Castronovo of his biannual trip to southern Italy. “One of them is because I’m amazed at how many times Frank [Falcinelli] can order linguine con vongole.” Their exquisite, supersimple version is packed with garlic and a judicious amount of crushed red pepper. If you prefer, shell the clams before tossing them with their juices in the pasta.

8 of 21

Spaghetti with Sun-Dried-Tomato-Almond Pesto

JOHN KERNICK

Go to Recipe

This Mediterranean dish from Marcie Turney is quick, simple and utterly delicious.

9 of 21

Garlicky Spaghetti with Mixed Greens 

Go to Recipe

Food & Wine's Kay Chun makes her silky, garlicky pasta with an abundance of greens so that each bite is equal parts of both.

10 of 21

Spaghetti Cacio e Pepe

John Kernick

Go to Recipe

Pasta cacio e pepe (“cheese and pepper”) is made with Pecorino Romano, a tangy aged sheep’s-milk cheese originally from Rome, and lots of freshly ground black pepper. In Lazio, chef Antonio Ciminelli of Osteria Fontana Candida serves an elegant version with short pasta on the menu, and a rustic one with spaghetti for staff.

Video: Mario Batali on 3 Crimes Against Pasta

11 of 21

Baked Four-Cheese Spaghetti

Go to Recipe

Marc Murphy grew up eating this intensely cheesy baked spaghetti. “When I was young, we lived in Genoa, where spaghetti is the pasta of choice. This is my mother’s version of macaroni and cheese,” he says.

12 of 21

Spaghetti with Parsley Almond Pesto

Go to Recipe

Parsley, rather than the traditional basil, makes this pesto a year-round staple. Because the taste of almonds is more delicate than that of the usual pine nuts, we have chopped rather than ground them. Their flavor really comes through when you bite in to a nutty chunk.

13 of 21

Spaghetti with Mussels, Clams and Shrimp

Go to Recipe

Pasta Recipes & Cooking Tips

14 of 21

Goat Ragù with Fresh Spaghetti

Go to Recipe

Pairing Suggestion: Chef Chris Pandel of The Bristol worked with Goose Island to create a black IPA called A Beer Named Sue, a crisp beer with a dark color that belies its lightness. Pandel likes to pair it with this savory goat-and-olive ragù tossed with pasta. “Goat has just enough richness to combat an IPA’s bitterness,” he says (lamb shoulder makes a great substitute). For an easier-to-find beer alternative, serve this dish with 21st Amendment’s Back in Black from San Francisco.

15 of 21

Whole-Wheat Spaghetti with Sausage and Peppers

Go to Recipe

Use mild or hot Italian sausage, according to your preference, in this updated classic. We call for red bell peppers but you can use green or one of each color. Plain spaghetti can replace the whole-wheat, too.

16 of 21

Spaghetti with Fresh Soppressata

Go to Recipe

One of the most popular cured meats on restaurant charcuterie boards, soppressata is a hard salami from southern Italy. Andrew Carmellini’s family grinds their own meat to make it, but much easier is buying Italian sausages and removing their casings. To give the fresh soppressata extra spice, use hot sausages instead of sweet ones, or increase the amount of crushed red pepper.

Italian Recipes & Cooking Guide

17 of 21

$4 Spaghetti That’s Almost as Good as $24 Spaghetti

Go to Recipe

“The $24 spaghetti from Scott Conant’s Scarpetta in NYC is so delicious,” says Roy Choi of L.A.’s Kogi empire. “My $4 version tastes almost as good.” Roy’s trick: flavoring tomato sauce with a quick mushroom broth and slow-cooked garlic.

18 of 21

Fried-Zucchini Spaghetti

Go to Recipe

This pasta is an ode to the mountains of fried zucchini Gwyneth Paltrow ate at Elio’s, an Italian restaurant on Manhattan’s Upper East Side, growing up. Here, she adds the crispy zucchini slices to spaghetti that's tossed with shredded Parmesan cheese (which adds texture to the dish) and plenty of olive oil and basil.

F&W's Summer Produce Guide

19 of 21

Spaghetti with Pancetta and Sun-Dried Tomatoes

Go to Recipe

20 of 21

Spaghetti with Cacio e Pepe Butter

Eric Wolfinger

Go to Recipe

Cacio e pepe is a Roman pasta dish prized for its simplicity. Our Mad Genius culinary director, Justin Chapple, one-ups the original with a black pepper and Pecorino Romano compound butter. Just boil the pasta, grate the chilled butter over the top, and dinner is done.

21 of 21

Spaghetti Pie with Wild Mushrooms and Spinach 

John Kernick

Go to Recipe

When she was 19, Gail Simmons traveled through New Zealand and quickly became obsessed with a local specialty that appeared at practically every roadside diner: spaghetti sandwiches. Part oozy grilled cheese, part tangy, tomato-sauced noodles, this mash-up was the inspiration for one of the Top Chef judge’s greatest culinary triumphs, spaghetti pie. She’s prepared multiple flavor variations, and it always makes her guests extremely happy. This version, perfect for fall gatherings, incorporates plenty of wild mushrooms, spinach and herbs (plus a spoonful of chopped oil-packed black truffles, if she’s feeling decadent). Bonus: If you don’t finish it all in one sitting, leftovers make possibly the best next-day treat of all time.

Replay gallery

Your Profile

Spaghetti

1 of 21

Spaghetti with Squash Blossom Butter and Summer Beans

1 of 21

2 of 21

Spaghetti with Brussels Sprouts & Sausage Breadcrumb Topping

2 of 21

3 of 21

Classic Spaghetti and Meatballs

3 of 21

4 of 21

Calabrian Carbonara

4 of 21

5 of 21

Kamut Spaghetti with Clams, Chicory and Parsley

5 of 21

6 of 21

Spaghetti with Anchovy Carbonara

6 of 21

7 of 21

Spaghetti with Clams and Garlic

7 of 21

8 of 21

Spaghetti with Sun-Dried-Tomato-Almond Pesto

8 of 21

9 of 21

Garlicky Spaghetti with Mixed Greens

9 of 21

10 of 21

Spaghetti Cacio e Pepe

10 of 21

11 of 21

Baked Four-Cheese Spaghetti

11 of 21

12 of 21

Spaghetti with Parsley Almond Pesto

12 of 21

13 of 21

Spaghetti with Mussels, Clams and Shrimp

13 of 21

14 of 21

Goat Ragù with Fresh Spaghetti

14 of 21

15 of 21

Whole-Wheat Spaghetti with Sausage and Peppers

15 of 21

16 of 21

Spaghetti with Fresh Soppressata

16 of 21

17 of 21

$4 Spaghetti That’s Almost as Good as $24 Spaghetti

17 of 21

18 of 21

Fried-Zucchini Spaghetti

18 of 21

19 of 21

Spaghetti with Pancetta and Sun-Dried Tomatoes

19 of 21

20 of 21

Spaghetti with Cacio e Pepe Butter

20 of 21

21 of 21

Spaghetti Pie with Wild Mushrooms and Spinach

21 of 21

Share the Gallery

Up Next

Share the Gallery

Spaghetti with Squash Blossom Butter and Summer Beans 

Garlicky Spaghetti with Mixed Greens 

Spaghetti Pie with Wild Mushrooms and Spinach 