The word spaghetti comes from the Italian spago, meaning twine, referring to its long, thin shape. These days tried spaghetti is sold in manageable lengths, but in the past spaghetti was stretched significantly longer and some Italian cooks still prefer to do this when preparing the pasta at home. Spaghetti is used in a number of Italy's most iconic pasta dishes (think carbonara and amatriciana), but its distinctive shape works well paired with a variety of sauces and ingredients. Browse this collection of spaghetti recipes from some of the country's finest chefs to find your new favourite spaghetti recipe and discover how to make spaghetti at home.
Cristina Bowerman's seafood spaghetti recipe is made with tender cuttlefish, with cuttlefish ink adding a touch of drama to the finished dish. Andrea Berton pairs beautifully fresh flavours of plum tomato, basil and olives in his vibrant spaghetti sauce recipe, while Daniele Usai's garlic, chilli and cognac pasta sauce matches beautifully with the texture of spaghettone, a thicker version of spaghetti.