Spaghetti
spaghetti
- Flavor and role
- Long dried pasta of durum wheat semolina, about 2mm thick. Goes well with oil, cream and tomato sauces alike.
- Typical dishes and uses
- Carbonara, aglio e olio, bolognese (in place of tagliatelle), napolitan.
- Substitutes
- Linguine, bucatini or tagliatelle 1:1. Cook in salted boiling water (10 g salt per 1 L water) for 1 minute less than the package time.
- Storage
- Dried pasta keeps 1-2 years in a cool, dry place. Cooked pasta, lightly oiled, keeps 2-3 days refrigerated.
- Main countries
- Italy
- Used in this book
- CarbonaraBolognese (Ragù alla Bolognese)Spaghetti Aglio, Olio e PeperoncinoAmatricianaCacio e PepeMentaiko PastaSpaghetti all'AssassinaAckee and Saltfish Cream LinguineTwo-Garlic Aglio Olio with Lemon PangrattatoJapanese Wafu Soy-Butter Mushroom Aglio OlioBeef and Broccoli Garlic Butter SpaghettiCacio e Pepe Risottata with Pecorino CreamToasted-Pepper Carbonara, Bain-Marie StyleChili crab spaghettiDoenjang Cream PastaGreen Curry Shrimp Spaghetti (Thai-Italian)Prawn Laksa SpaghettiMalai Kofta Spaghetti in Makhani Tomato Cream (Indian × Italian)Mentaiko Cream Pasta with Egg Yolk and LemonKra Pao Garlic-Butter SpaghettiLinguine with Blanched-Basil Pesto & Potato CreamKorean Perilla-Basil Pesto Spaghetti with Garlic ShrimpPkhali Pesto Spaghetti (Georgian × Italian)Pol Sambol Prawn Aglio e Olio (Sri Lankan × Italian)Scallion Oil Aglio e Olio Spaghetti with Parmesan (Chinese × Italian)Shan Tomato Chicken Spaghetti with Garlic-Peanut Pangrattato (Burmese x Italian)Spaghettoni all'Assassina with Fresh Tomato Broth and StracciatellaKimchi Assassina Spaghetti (Korean x Apulian)Spaghetti Assassina Pizza with Melted MozzarellaSukiyaki CarbonaraTom Yum Shrimp Cream SpaghettiTomato and Egg Spaghetti (Chinese meets Italian)Yuxiang Eggplant Spaghetti with Basil and Parmesan (Chinese × Italian)
Updated 2026-10-10