25 white spaghetti recipes

Easy oven turkey meatballs baked then simmered in garden-style pasta sauce with carrots and mushrooms. A leaner take on spaghetti and meatballs that hides spinach right in the meatball.

Classic spaghetti carbonara with crispy bacon, Romano and Parmesan cheese, eggs, and a splash of dry white wine tossed over low heat until silky and coated.

Spaghetti all'Amatriciana with salt pork, sieved tomatoes, white wine, chili pepper, and pecorino Romano. A classic Roman pasta sauce with smoky, spicy, tangy depth.

Spaghetti with Greek lamb meatballs in a tomato feta sauce. Mint, cinnamon, and scallion-seasoned lamb meatballs simmered in white wine tomato sauce with crumbled feta stirred in.

Summer tomato spaghetti with vine-ripened tomatoes, fresh basil, garlic, and Parmigiano-Reggiano. A barely-cooked sauce that lets peak-season tomatoes do the talking.

Olive Garden spaghetti carbonara copycat: thick-cut bacon and sautéed mushrooms tossed with spaghetti and a creamy béchamel-Parmesan sauce. The American-Italian chain version, no raw eggs required.

Spaghetti with swordfish and hot peppers is a coastal Sicilian-style pasta: cubed swordfish simmered with jalapeño, garlic, plum tomatoes, and white wine, finished with fresh mint and fennel fronds.

Hearty pasta e fagioli with ground beef, red and white kidney beans, and tender vegetables simmered in a rich tomato-beef broth with shell pasta.

Cold peanut noodles tossed in a blended peanut sauce with soy, garlic, sesame oil, and cayenne. Topped with steamed carrots, snow peas, cucumber, and green onions.

Chilled summer spaghetti tossed with raw gazpacho sauce of tomatoes, cucumber, red onion, bell pepper, sherry, and saffron. Spanish-inspired no-cook hot weather pasta.

Sangre Del Diablo Chili(Blood of the Devil) recipe

Greek-style vegetarian pastitsio with spiced lentils, fettuccine, and a fluffy egg white topping. Comfort food without the meat.

A delicious and refreshing pasta salad is perfect for spring or summer.

Spinach spaghetti tossed in a creamy white bean and roasted red pepper sauce with steamed broccoli, asparagus, and sun-dried tomato garnish. Vegetarian, vibrant, and satisfying.

Cincinnati chili: thin, spiced ground beef sauce with cinnamon, allspice, cloves, and a touch of molasses, simmered low and slow. Serve over spaghetti with cheddar, onions, and beans.

Ratatouille spaghetti pie turns a pressed spaghetti crust into the base for a chunky eggplant, zucchini, and pepper ratatouille, topped with pepperoni and a Parmesan-breadcrumb crust. A veg-packed pasta bake.