6 Easy Spaghetti Recipes You Can Make in 20 Minutes

Liputan6.com, Jakarta - Most people have had a long day with nothing planned for dinner. Spaghetti is the answer. It is fast, filling, and satisfying in a way that few other dishes can match. When you need easy spaghetti recipes that actually work, this is where to start.

What makes easy spaghetti recipes even better is that they do not need hours on the stove. A handful of simple ingredients, one pan, and 20 minutes are all it takes to get something truly delicious on the table any night of the week.

In this article, you will find six easy spaghetti recipes that are perfect for busy weeknights. Each one takes 20 minutes or less to prepare. Let's get your apron ready and start cooking.

Spaghetti Aglio e Olio is a classic Italian dish that means "garlic and oil." It uses very few pantry ingredients but delivers bold, satisfying flavor in under 20 minutes.

Ingredients:

- 200g spaghetti

- 5 cloves of garlic, thinly sliced

- 4 tablespoons extra virgin olive oil

- 1/2 teaspoon red pepper flakes

- A handful of fresh parsley, chopped

- Salt to taste

- 2 tablespoons reserved pasta water

Instructions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook for about 9 to 10 minutes until al dente.

2. While the pasta cooks, heat the olive oil in a large pan over medium-low heat.

3. Add the sliced garlic and red pepper flakes. Cook for 2 to 3 minutes until the garlic is light golden. Do not let it burn.

4. Before draining the pasta, scoop out 2 tablespoons of the pasta water and set it aside.

5. Add the drained spaghetti to the pan. Toss it well so every strand is coated in the garlic oil.

6. Pour in the reserved pasta water and stir to create a light, silky sauce.

7. Add the chopped parsley and a pinch of salt. Toss once more and serve immediately.

Tip: The quality of your olive oil makes a big difference in this dish. Use the best one you have.

Spaghetti Cacio e Pepe means "cheese and pepper." This Roman classic has only three main ingredients, but the result is a creamy, deeply flavorful sauce that feels rich without any cream.

Ingredients:

- 200g spaghetti

- 80g Pecorino Romano cheese, finely grated

- 1 teaspoon freshly ground black pepper

- 3 tablespoons reserved pasta water

- Salt to taste

Instructions:

1. Cook the spaghetti in a pot of salted boiling water for about 9 minutes until al dente.

2. While the pasta cooks, toast the black pepper in a dry pan over medium heat for about 1 minute until fragrant. Remove from heat.

3. Reserve about 4 tablespoons of the starchy pasta water before draining the pasta.

4. Add 3 tablespoons of the hot pasta water to the toasted pepper in the pan. Stir and let it simmer on low heat for 30 seconds.

5. Add the drained spaghetti to the pan. Toss quickly so the pasta absorbs the pepper flavor.

6. Remove the pan from the heat. Add the grated Pecorino Romano in two parts, tossing continuously.

7. Add more pasta water little by little if needed until the sauce is smooth and creamy. Serve right away.

Tip: Always remove the pan from the heat before adding the cheese. If the pan is too hot, the cheese will clump instead of melting smoothly.

Spaghetti Carbonara is a rich and creamy Roman dish made with eggs, cheese, and cured pork. It feels luxurious, but it is actually one of the quickest easy spaghetti recipes you can cook.

Ingredients:

- 200g spaghetti

- 100g guanciale or pancetta, cut into small cubes

- 2 large eggs plus 1 egg yolk, at room temperature

- 60g Pecorino Romano cheese, finely grated

- Freshly ground black pepper

- Salt to taste

- 3 tablespoons reserved pasta water

Instructions:

1. Cook the spaghetti in salted boiling water for about 9 to 10 minutes until al dente.

2. While the pasta cooks, cook the guanciale or pancetta in a pan over medium heat until crispy and golden. Turn off the heat.

3. In a bowl, whisk together the eggs, egg yolk, and grated cheese. Add a generous amount of black pepper and mix well.

4. Reserve 3 tablespoons of pasta water before draining the spaghetti.

5. Add the drained spaghetti to the pan with the guanciale. Toss well so the pasta absorbs the fat.

6. Pour the egg and cheese mixture over the pasta. Toss quickly and continuously.

7. Add the pasta water one spoon at a time while tossing. The heat from the pasta will cook the eggs gently and create a creamy sauce. Serve immediately with extra cheese and pepper on top.

Tip: Never add cream to carbonara. The creaminess comes only from the eggs, cheese, and starchy pasta water.

Pesto spaghetti is one of the fastest easy spaghetti recipes you can make. A simple basil pesto sauce coats the pasta in minutes, giving you a fresh, fragrant, and flavorful meal with minimal effort.

Ingredients:

- 200g spaghetti

- 2 cups fresh basil leaves

- 2 cloves of garlic

- 3 tablespoons pine nuts

- 50g Parmesan cheese, grated

- 5 tablespoons extra virgin olive oil

- Salt and black pepper to taste

- 2 tablespoons reserved pasta water

Instructions:

1. Cook the spaghetti in a large pot of salted boiling water for 9 to 10 minutes until al dente.

2. While the pasta cooks, place the basil, garlic, pine nuts, and Parmesan in a food processor or blender.

3. Blend while slowly pouring in the olive oil. Blend until the pesto is smooth. Add salt and pepper to taste.

4. Reserve 2 tablespoons of pasta water before draining the spaghetti.

5. Return the drained pasta to the pot. Add the pesto sauce and toss well.

6. Add the pasta water and stir until the spaghetti is evenly coated and the sauce looks glossy.

7. Serve right away with extra grated Parmesan on top if you like.

Tip: Do not heat pesto on the stove. Adding it directly to the hot pasta is enough to warm it through and keep its fresh, bright color.

Spaghetti al Pomodoro is the most classic tomato pasta. It uses simple ingredients like tomatoes, garlic, olive oil, and basil to create a light but satisfying sauce that is ready in 20 minutes.

Ingredients:

- 200g spaghetti

- 400g canned crushed tomatoes or 300g fresh ripe tomatoes, chopped

- 3 cloves of garlic, sliced

- 3 tablespoons extra virgin olive oil

- A handful of fresh basil leaves

- Salt and black pepper to taste

- Parmesan cheese for serving

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the sliced garlic and cook for about 1 minute until fragrant. Do not let it brown.

2. Add the tomatoes to the pan. Season with salt and pepper. Stir well.

3. Let the sauce simmer on medium-low heat for 10 minutes. Stir occasionally.

4. While the sauce simmers, cook the spaghetti in salted boiling water for 9 to 10 minutes until al dente.

5. Tear the fresh basil leaves and add them to the sauce. Stir and turn off the heat.

6. Drain the spaghetti and add it directly to the pan with the tomato sauce. Toss until fully coated.

7. Serve with grated Parmesan on top and a drizzle of olive oil if you like.

Tip: If you use canned tomatoes, choose good quality whole or crushed tomatoes for the best flavor. A small pinch of sugar can help balance the acidity if needed.

Lemon garlic spaghetti is a light and refreshing dish with a bright, zesty flavor. It is perfect for days when you want something quick, simple, and satisfying without feeling too heavy.

Ingredients:

- 200g spaghetti

- 3 cloves of garlic, minced

- 3 tablespoons extra virgin olive oil

- Juice and zest of 1 large lemon

- 40g Parmesan cheese, grated

- A handful of fresh parsley, chopped

- Salt and black pepper to taste

- 3 tablespoons reserved pasta water

Instructions:

1. Cook the spaghetti in a large pot of well-salted boiling water for 9 to 10 minutes until al dente.

2. While the pasta cooks, heat the olive oil in a pan over medium-low heat. Add the minced garlic and cook for about 1 to 2 minutes until soft but not brown.

3. Add the lemon zest to the pan and stir for 30 seconds.

4. Reserve 3 tablespoons of pasta water before draining the spaghetti.

5. Add the drained pasta to the pan. Pour in the lemon juice and toss everything together.

6. Add the pasta water to loosen the sauce and create a light coating on the spaghetti.

7. Remove from heat. Add the grated Parmesan and chopped parsley. Toss once more, season with salt and pepper, and serve immediately.

Tip: Add the lemon juice at the end after removing the pan from the heat. This keeps the flavor bright and fresh instead of bitter.