Four Classic Spaghetti Variations

Ingredients

• 400 g spaghetti
• 500 g ground beef
• 1 onion (finely chopped)
• 2 garlic (minced)
• 1 carrot (diced)
• 1 celery stalk (diced)
• 400 g crushed tomatoes (1 can)
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 2 tbsp olive oil
• salt (to taste)
• black pepper (to taste)
• Grated Parmesan cheese (for garnish)
• Fresh basil (for garnish)
• 400 g spaghetti
• 150 g pancetta (or bacon, diced)
• 2 eggs (large)
• 1 cup grated Parmesan cheese
• 2 garlic (minced)
• 2 tbsp olive oil
• salt (to taste)
• black pepper (to taste)
• Fresh parsley (chopped, for garnish)
• 400 g spaghetti
• 6 garlic (thinly sliced)
• 1 red chilies (sliced; 1-2 chilies)
• 0.5 tsp red pepper flakes
• 0.5 cup olive oil
• salt (to taste)
• Fresh parsley (chopped)
• Grated Parmesan (optional)
• 400 g spaghetti
• 2 tbsp butter
• 2 garlic (minced)
• 1.5 cup heavy cream
• 1 cup grated Parmesan cheese
• 0.25 tsp nutmeg (optional)
• salt (to taste)
• black pepper (to taste)
• Fresh parsley (for garnish)

Steps

1. 1

   Cook 400g spaghetti according to package directions.

2. 2

   Heat 2 tbsp olive oil in a large skillet.

3. 3

   Sauté finely chopped onion, diced carrot, diced celery, and minced garlic until softened.

4. 4

   Add 500g ground beef and cook until browned.

5. 5

   Stir in 2 tbsp tomato paste, 400g crushed tomatoes, 1 tsp dried oregano, salt, and pepper.

6. 6

   Simmer the sauce for 25–30 minutes.

7. 7

   Toss with the cooked spaghetti or serve the sauce over the pasta.

8. 8

   Garnish with grated Parmesan cheese and fresh basil.

9. 9

   Cook 400g spaghetti until al dente; reserve 1 cup of the pasta cooking water.

10. 10

    Cook 150g diced pancetta or bacon in a skillet until crispy.

11. 11

    Add 2 cloves minced garlic and cook for 30 seconds.

12. 12

    In a separate bowl, whisk 2 large eggs and 1 cup grated Parmesan cheese together.

13. 13

    Remove the skillet from the heat.

14. 14

    Toss the hot pasta with the pancetta in the skillet.

15. 15

    Quickly stir in the egg and cheese mixture, adding reserved pasta water as needed to create a creamy sauce.

16. 16

    Season with black pepper and garnish with chopped fresh parsley.

17. 17

    Cook 400g spaghetti until al dente.

18. 18

    Heat 1/2 cup olive oil over medium-low heat.

19. 19

    Add 6 thinly sliced garlic cloves and cook until they are lightly golden.

20. 20

    Stir in sliced red chilies and 1/2 tsp red pepper flakes.

21. 21

    Toss the cooked spaghetti in the garlic-infused oil.

22. 22

    Add a little pasta water if needed to loosen the sauce.

23. 23

    Season with salt to taste.

24. 24

    Garnish with fresh parsley and optional grated Parmesan.

25. 25

    Cook 400g spaghetti according to package directions.

26. 26

    Melt 2 tbsp butter in a pan and sauté 2 cloves minced garlic.

27. 27

    Pour in 1.5 cups heavy cream and bring to a gentle simmer.

28. 28

    Stir in 1 cup grated Parmesan cheese until melted and smooth.

29. 29

    Season with salt, black pepper, and optional nutmeg.

30. 30

    Toss with cooked spaghetti and garnish with fresh parsley.

Notes

For the Carbonara, ensure the skillet is off the heat before adding the egg mixture to prevent the eggs from scrambling. For the Alfredo, the instructions were partially cut off in the source but follow standard preparation: simmer cream, melt cheese, and toss with pasta.

Nutrition per serving

• spaghetti
• pasta
• dinner
• Italian
• Bolognese
• Carbonara
• Alfredo
• Aglio e Olio