67 Best Rated
Dishes with Spaghetti

One of Italy's all-time favorites, linguine allo scoglio, often also dubbed linguine ai frutti di mare is a typical southern Italian seafood dish or piatto di mare. Back in the 1980s in the wider Neapolitan area, as well as along the entire southern Italian coast, there was reportedly not a single restaurant that didn't offer some version of such a timeless classic on its menu. This pasta entrée is made with either linguine or spaghetti, and a combination of seafood and shellfish, preferably coming from fresh local catch of the day. Considering seafood seasonality, what Neapolitan and any other scoglio (lit. reef; rock) has to offer varies from month to month, so there is no precise recipe for this dish, and there are countless variations in existence, but the most traditional ones always include clams, mussels, shrimps, and sometimes even calamaretti or baby squids. Pasta allo scoglio is typically flavored with white wine and garlic, and it can be prepared either in rosso or in bianco, meaning in red or white - with or without tomatoes, respectively.Expand

The carbonara we know today is prepared by simply tossing spaghetti with guanciale (cured pork jowl), egg yolks, and Pecorino Romano cheese. Despite its simplicity, this dish remains one of Rome's favorites, equally popular throughout the country. Even though carbonara is considered a typical Roman dish today, its origins are quite vague and often disputed. The name is said to have been derived from the carbonari, woodcutters and charcoal-makers who lived in the Appenine mountains northeast of Rome, and who supposedly cooked their pasta over a hardwood charcoal fire and tossed it with eggs and cheese. Another popular theory claims that carbonara was invented after the liberation of Rome in 1944, when food shortages were so severe that Allied troops distributed bacon and powdered eggs, which the local population would then mix with water to make pasta sauce. Expand

As with so many classic Italian dishes, the story of pasta alla gricia is one of unclear and often disputed origin. Pasta alla gricia is sometimes called amatriciana bianca (lit. white amatriciana), which reflects the common root of these two pasta dishes, though gricia is known to be older than the tomato-based amatriciana sauce. Moreover, gricia is said to have originated in Grisciano, a small hamlet not far from Amatrice, the birthplace of spaghetti all'amatriciana. These two mountain towns nestled in the Apennine peaks between the neighboring regions of Lazio and Abruzzo have long been known as home to semi-nomadic shepherds, who were often credited with inventing this simple sauce. While tending herds during their long months of transhumance, the shepherds used guanciale (cured pork jowl) and tangy pecorino cheese tossed with pasta to prepare quick and humble meals like cacio e unto (lit. cheese and lard), as gricia sauce was once called. Even today, the list of ingredients goes no further than guanciale, pecorino, and black pepper — more than enough to result in the divine flavor of pasta alla gricia, which is typically served with bucatini, spaghetti, or rigatoni.Expand

The main element in this exquisite Greek dish is lobster meat that is coupled with a flavorful tomato-based sauce and served over pasta. The dish is typically prepared with spaghetti, while the sauce is usually enriched with wine and various herbs and spices. Lobster meat is traditionally served in shells, and the whole dish is generously garnished with parsley. Though it can be found in other Greek regions, astakomakaronada is mainly associated with the island of Skyros.Expand

Spaghetti aglio olio e peperoncino is a classic Italian dish originating from the Lazio area. This cucina povera staple is made with just a few simple ingredients such as spaghetti, garlic, olive oil, parsley, and peperoncino rosso or diavolillo (lit. little devil), a small red chili pepper that adds a spicy kick of heat to the dish. The spaghetti are cooked until al dente and tossed with garlic and crushed chili sautéed in olive oil. This Roman staple is easily found in most trattorias in the city and the Lazio region, but it’s also popular in the neighboring regions of Campania and Abruzzo. In order to make the basic version of the dish, it will be enough to remove the parsley and peperoncino from the list of ingredients.Expand

Named after Amatrice, a provincial town in the Sabine Hills northeast of Rome; the iconic Amatriciana sauce is often considered a part of the "holy trinity of Roman pasta", together with carbonara and cacio e pepe. Amatriciana was invented in the 17th century by adding tomatoes to the already famous gricia sauce – diced tomatoes are sautéed in fat rendered from juicy bits of guanciale (cured pork jowl), then tossed together with grated pecorino cheese and either spaghetti or bucatini pasta. The first recipe for Amatriciana was published in the 1790 cookbook L’Apicio Moderno by Francesco Leonardi, a renowned Roman chef and author. Over time, this classic Italian dish became so popular it was featured in several movies, from Alberto Sordi’s 1954 film An American in Rome and Luciano Salce’s 1978 Where Are You Going on Holiday? to Ryan Murphy’s Eat Pray Love, in which Julia Roberts joyfully wolfs down a portion of spaghetti all’Amatriciana while sitting on the terrace of a typical Roman osteria. With delicate heat from pepperoncino peppers, the sweetness and tartness from the tomato-based sauce, the sharpness of pecorino, and the fatty richness of guanciale, Amatriciana is best enjoyed with medium-bodied, smooth Italian reds such as Montepulciano d’Abruzzo and Sangiovese.Expand

This Greek version of pasta and a tomato-based meat ragù is a traditional dish that appears in numerous versions across the country. Although makaronia me kima is incredibly versatile and can be easily adapted with additional ingredients, it is usually distinguished by the use of fragrant spices such as cinnamon or cloves in the meat ragù. It is a classic comfort dish that is typically garnished with grated cheese.Expand

This ancient dish with Roman origins is regarded as one of the simplest and most satisfying Italian dishes. Cacio e pepe consists of pasta (usually spaghetti), aged Pecorino Romano cheese, salt, and lots of ground black pepper. Since the ingredients are easy to transport and do not spoil easily, it was once the favorite dish of Roman shepherds. The spicy pepper protected the shepherds from the effects of cold weather during the night, while the pasta provided them with the carbohydrates they needed to perform their back-breaking labor. However, this simple meal is so good that the famous chef and television personality Anthony Bourdain described it by saying it "could be the greatest thing in the history of the world."Expand

Quick and easy to prepare, yet packing some serious flavor, spaghetti alle vongole is a traditional Neapolitan dish consisting of only two key ingredients: vongole clams and pasta. However, there is a heated debate considering secondary ingredients, primarily the tomatoes. Purists adore the original dish, made without tomatoes, known as bianco version, while the others prefer a version with crushed tomatoes, or a version with a tomato sauce, known as spaghetti alle vongole con la salsa di pomodoro. Similar issues arise regarding the addition or omission of peperoncino and pepper in the dish. Regardless of these issues, everyone agrees that the pasta should be cooked al dente. Although the dish is best in the summer, when all of the ingredients are as fresh as they might be, it is also one of the most important meals of the traditional Neapolitan Christmas Eve dinner, known as Cena della vigilia di Natale.Expand

Sopa criolla is a comforting and filling Peruvian soup. It's made with a combination of beef, onions, garlic, aji panca paste, tomato paste, stock, potatoes, angel hair pasta, evaporated milk, oregano, and eggs. Once it has been cooked, the soup is typically garnished with homemade croutons. It is believed that sopa Criolla was brought to the country by Italian immigrants. For the best experience, serve it on a chilly winter day.Expand