6 Spaghetti Recipes Youâll Want to Make Again and Again

Liputan6.com, Jakarta Are you tired of eating the same meals every day? Spaghetti recipes can solve this problem quickly and easily. With just a few ingredients, you can create amazing dishes that taste like they come from a restaurant.

Spaghetti is one of the most popular types of pasta in the world. This long, thin pasta works well with many different sauces and ingredients. You can make it with vegetables, meat, cheese, or just olive oil and herbs. There are many simple but tasty spaghetti recipes that anyone can learn to make at home.

In this article, we will share several delicious spaghetti recipes. From the simple aglio e olio to the spicy spaghetti all'assassina, these spaghetti recipes are not only tasty, but also easy to try at home. We gathered these recipes from various sources, Thursday (26/6/2025).

Spaghetti Aglio e Olio is a simple Italian dish made with garlic and olive oil. It is quick to prepare and full of flavor.

Ingredients:

- 200g spaghetti

- 4 garlic cloves (sliced thin)

- 1/4 cup olive oil

- 1/2 tsp red pepper flakes (optional)

- Salt (to taste)

- Fresh parsley (chopped, for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8â10 minutes. Drain the pasta and reserve 1/2 cup of the pasta water.

2. In a large pan, heat the olive oil over medium heat.

3. Add the sliced garlic and red pepper flakes (if using). Cook for about 1â2 minutes, stirring often, until the garlic turns golden brown. Be careful not to burn it.

4. Add the drained spaghetti to the pan. Toss everything together so the pasta is coated in the oil and garlic.

5. If the pasta seems too dry, add a few tablespoons of the reserved pasta water.

6. Season with salt to taste and sprinkle with chopped parsley before serving.

Spaghetti with pesto sauce is fresh, green, and perfect for summer. This dish uses basil and nuts to create a rich and tasty sauce.

Ingredients:

- 200g spaghetti

- 2 cups fresh basil leaves

- 1/4 cup pine nuts or cashews

- 1/2 cup grated Parmesan cheese

- 2 garlic cloves

- 1/2 cup olive oil

- Salt and pepper (to taste)

Instructions:

1. Fill a pot with water, add salt, and bring to a boil. Cook the spaghetti until al dente, about 8â10 minutes. Drain the pasta and set aside.

2. In a blender or food processor, combine the basil leaves, nuts, Parmesan cheese, and garlic.

3. While blending, slowly pour in the olive oil until the mixture becomes a smooth paste.

4. Taste the pesto and add salt and pepper as needed.

5. Place the cooked spaghetti in a large bowl and pour the pesto sauce over it. Toss gently to combine.

6. Serve immediately, with extra grated cheese on top if desired.

Spaghetti Bolognese is a classic meat sauce recipe from Italy. It is hearty and satisfying, great for lunch or dinner.

Ingredients:

- 200g spaghetti

- 250g ground beef

- 1 small onion (chopped)

- 2 garlic cloves (chopped)

- 1 carrot (grated)

- 1 cup canned tomatoes or tomato sauce

- 2 tbsp olive oil

- Salt and pepper (to taste)

- Parmesan cheese (for serving)

Instructions:

1. Cook the spaghetti in a pot of boiling salted water until al dente, about 8â10 minutes. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic. Cook for 3â4 minutes until soft and fragrant.

3. Add the ground beef to the pan. Break it apart with a spoon and cook until fully browned.

4. Stir in the grated carrot and cook for another 2 minutes.

5. Pour in the tomatoes or tomato sauce. Mix well and let it simmer for 15â20 minutes, stirring occasionally.

6. Add salt and pepper to taste.

7. Serve the sauce over the cooked spaghetti. Top with grated Parmesan cheese.

Spaghetti Alfredo is a creamy dish made with butter and cheese. It is rich and smooth, perfect for comfort food lovers.

Ingredients:

- 200g spaghetti

- 2 tbsp butter

- 1 cup heavy cream

- 1 cup grated Parmesan cheese

- Salt and pepper (to taste)

- Parsley (optional, for garnish)

Instructions:

1. In a pot of salted boiling water, cook the spaghetti until al dente, about 8â10 minutes. Drain and set aside.

2. In a large saucepan, melt the butter over low heat. Add the heavy cream and stir continuously.

3. Slowly sprinkle in the Parmesan cheese, stirring constantly until the sauce becomes smooth and creamy.

4. Season the sauce with salt and pepper to your taste.

5. Add the cooked spaghetti into the sauce. Mix well so that every strand is covered.

6. Garnish with chopped parsley if you like, and serve hot.

Spaghetti Carbonara is a famous Roman pasta made with eggs, cheese, and bacon. It is creamy without using cream.

Ingredients:

- 200g spaghetti

- 2 eggs

- 1/2 cup grated Pecorino Romano or Parmesan cheese

- 100g bacon or pancetta (cut small)

- Salt and pepper (to taste)

Instructions:

1. Cook the spaghetti in a large pot of salted water. Save 1/2 cup of the pasta water, then drain the spaghetti.

2. In a bowl, whisk together the eggs and grated cheese until well combined.

3. In a frying pan, cook the bacon or pancetta over medium heat until it is crispy.

4. Add the hot cooked spaghetti to the pan with the bacon. Turn off the heat.

5. Immediately pour the egg and cheese mixture over the pasta. Quickly toss everything together. The heat from the pasta will cook the eggs and create a creamy sauce.

6. If the sauce is too thick, add a bit of the reserved pasta water.

7. Season with salt and pepper, and serve right away.

Spaghetti all'Assassina is a spicy and crispy pasta from Bari, Italy. It is cooked directly in the pan, not boiled.

Ingredients:

- 200g dry spaghetti

- 2 cups tomato passata

- 2 tbsp tomato paste

- 3 garlic cloves (chopped)

- 1/4 tsp chili flakes

- 3 tbsp olive oil

- 1/2 cup hot water

- Salt (to taste)

Instructions:

1. Heat the olive oil in a large non-stick frying pan over medium heat. Add the chopped garlic and chili flakes. Cook for about 1â2 minutes until fragrant.

2. Stir in the tomato paste and cook for another minute, allowing the flavor to deepen.

3. Pour in the tomato passata and add salt. Cook the sauce for 5 minutes, stirring occasionally.

4. Arrange the dry spaghetti in a single layer over the sauce in the pan. Let it cook undisturbed for 2â3 minutes to create a crispy base.

5. Add a little hot water around the sides of the pan and let the pasta absorb it.

6. Turn the spaghetti gently to allow other parts to crisp and cook evenly. Continue adding water gradually and turning until the spaghetti is cooked but still has some crispy spots.

7. Serve hot and enjoy the unique spicy and crunchy flavor.