Recipes with spaghetti

15 recipes. Page 1 of 1

As an Amazon Associate, we may earn from qualifying purchases.

Buchu Vongole Spaghetti (Korean Garlic Chive and Clam Pasta)

Clams opening in white wine release the briny liquor that seasons this pasta, so only a little salt is added at the end. Chili flakes add a slow heat, and buchu, Korean garlic chives, stirred in after the heat is off, gives the dish a grassy, garlicky finish that a classic vongole does not have. Starchy pasta water binds clam juice and olive oil into a glossy sauce that clings to every strand.

Prep 15min Cook 18min 2 servings

Pasta Medium

Spaghetti Carbonara

Egg yolks, Parmesan, and starchy pasta water come together on hot spaghetti into a sauce that tastes creamy without any cream. Temperature decides everything: the egg mixture is poured on only after the pan has dropped below 85 to 90 degrees, since a hotter pan scrambles the yolks and a pan that cools too far lets the sauce break. The bacon renders slowly over medium-low heat for 8 to 10 minutes, and its fat coats the pasta first, with the burner already off. The sauce keeps tightening as it cools, so carbonara goes to the table the moment it is plated.

Prep 10min Cook 20min 2 servings

Pasta Easy

Gochu Oil Tuna Puttanesca Spaghetti

There is no extra cooking oil: garlic and anchovies cook in the olive oil from the tuna can, spiked with chili oil, and that fat already carries the taste of tuna and heat. Capers, black olives and anchovies bring the briny, salty edge of a puttanesca, while the tuna flesh is added late and left in big flakes you can actually bite into.

Prep 12min Cook 18min 2 servings

Pasta Easy

Kimchi Garlic Butter Shrimp Spaghetti

The sauce has no cream, just butter and starchy pasta water tossed hard until they come together, and the sourness of kimchi plus a squeeze of lemon keeps it lighter than most garlic butter pastas. Sliced garlic fries alongside the kimchi so both flavors spread through the fat, and chopped scallion is scattered over after the heat is off.

Prep 12min Cook 18min 2 servings

Pasta Medium

Pasta alla Gricia (Roman Guanciale Pecorino Black Pepper Pasta)

Guanciale started in a cold pan and rendered slowly for about 8 minutes gives off the fat that becomes the base of the sauce. Shaking that fat together with starchy pasta water before the cheese goes in is what lets the pecorino melt into a glossy coating instead of clumping. With no tomato or egg, the dish is just cured pork cheek, sheep's cheese, black pepper and pasta.

Prep 10min Cook 18min 2 servings

Pasta Easy

Pasta alla Norma (Sicilian Fried Eggplant Tomato Pasta)

Eggplant salted for 10 minutes and pressed dry browns in the pan instead of steaming, keeping a firm center under a golden surface. The dish comes from Catania in Sicily, where the browned eggplant flavors a simple tomato sauce that clings to the spaghetti.

Prep 15min Cook 20min 2 servings

Pasta Easy

Pasta Primavera

Broccoli, zucchini, bell pepper, and peas each keep their own bite in this light spaghetti, which uses no cream at all. A splash of pasta water turns the olive oil into a thin glossy coating, leaving the vegetables to carry most of the flavor. The broccoli needs a head start and the peas go in last; the pan comes off the heat once the colors brighten and only the edges soften, before anything turns limp. Whatever vegetables are at their freshest work in the same way.

Prep 15min Cook 15min 2 servings

Pasta Easy

Pasta Puttanesca (Neapolitan Anchovy Olive Caper Tomato Sauce)

Four anchovy fillets melt into the garlic oil over medium-low heat until nothing fish-shaped is left, only a savory base under the tomatoes. Halved black olives and capers follow, and between them and the anchovies the sauce rarely needs added salt. The risk lies in reduction: when the sauce thickens too fast its saltiness turns sharp, and lowering the heat then does more good than simmering longer.

Prep 10min Cook 20min 2 servings

Pasta Easy

Pesto Genovese Pasta

The pesto never touches a hot pan. Spaghetti goes from the pot into a large bowl and the sauce is tossed through it there, away from the stove, keeping the basil's raw aroma and bright green color. The processor is the other source of heat, and short pulses with the sides scraped down keep long runs from warming the inside and dulling the basil. Pine nuts are toasted dry only to a light gold, and the olive oil goes into the processor in two or three additions, stopping when the pesto is thick yet still drops slowly from a spoon.

Prep 15min Cook 15min 2 servings

Pasta Easy

Shrimp Scampi

Five sliced garlic cloves cook slowly in butter over low heat, turning sweet and fragrant while staying pale. The large shrimp then get about 90 seconds a side, just until pink, so the centers stay tender. White wine lifts the garlic butter off the pan and reduces into a light sauce, and the lemon juice squeezed in at the end cuts through the butter while red pepper flakes leave a mild, lingering heat.

Prep 15min Cook 15min 2 servings

Pasta Medium

Soy Butter Steak Garlic Spaghetti

Sirloin is seared, rested for five minutes and sliced over the noodles, while the sauce comes from the same pan: meat juices, butter, sliced garlic, soy sauce and a spoon of mentsuyu, the Japanese bonito-and-kelp noodle base. The pasta water is added and emulsified quickly into a glossy coating, before long simmering can turn the soy sauce harsh and salty.

Prep 15min Cook 20min 2 servings

Pasta Medium

Soy-Garlic Chicken Parmesan Spaghetti

Chicken thigh marinated for 10 minutes in soy sauce, honey, and garlic darkens into a sticky glaze as the sugars catch in a hot pan. Left untouched for the first minute, the pieces color properly. Tomato passata cuts through that sweet-salty coating, and garlic shows up twice, in the marinade and again in the sauce. Thigh stays juicy under high heat where breast would dry out. Since soy already brings plenty of salt, the Parmesan is grated in last, to taste.

Prep 20min Cook 25min 4 servings

Pasta Easy

Spaghetti alla Puttanesca

Briny olives, salty capers and anchovies, and red pepper flakes all land in the same tomato sauce, which comes out bold and sharply defined after eight minutes of reduction. The spaghetti leaves the water a minute early and finishes in the sauce pan with reserved pasta water over high heat, where the starch binds everything to the strands and leaves no watery pool behind.

Prep 12min Cook 18min 2 servings

Pasta Medium

Spaghetti alle Vongole

The sauce comes almost entirely from the clams. As purged clams open in dry white wine, their briny juices hit the pan, and a minute of hard tossing with olive oil and a few spoonfuls of pasta water binds them into a glossy coating.

Prep 15min Cook 18min 2 servings

Pasta Easy

Yuja Burrata Cherry Tomato Spaghetti

Torn burrata slumps slowly over the hot spaghetti and runs into the juice of cherry tomatoes cooked until they burst. The tartness comes from yuja (Korean citron) marmalade and juice; the marmalade is sweet, so start with a little.

Prep 10min Cook 14min 2 servings