Need some spaghetti inspiration

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I have many boxes of spaghetti that I really need to finish. But I’m tired of the usual suspects - red sauce, white sauce, carbonara, that kind of thing. Any HOs out there with some tasty spaghetti inspiration? Maybe some non-Italian style ideas? Help! :slight_smile:

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I’ve made all of these and recommend them.

with lemon sauce

with grilled tuna, capers & parsley

with parsley pesto

cold sesame noodles would be better with lo mein noodles, but eh - work with what you have.

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Some ideas:

Pesto
Bacon
Vegs (mushrooms, pumpkin, aubergines etc)
Prawns/Clams/Roe

I don’t see what’s stopping you from adding Korean/Chinese sauces to it.

For lunch today I ate the last of the spaghetti in the cupboard with smoked bacon (look up Speck) and salt-cured egg yolks. I often add fried minced onions and garlic to my food. You’ll see what it looks like on the Lunch thread tomorrow I’m sure.

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Spaghetti Alla Vongole:

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Spaghetti all’amatriciana:

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Spaghetti Putanesca:

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Has anyone tried to make ramen with spaghetti and baking soda ?

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Pasta Fazool:

I make it with cannelinni beans, bacon, onion & fresh sage in chicken broth (no tomato)

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Spaghetti aglio e olio:

EVO needs to be really goid. I also like a little red pepper flake (pepperoncino) and real pecorino (sheep’s milk) cheese on top.

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Pad Thai (I like Mark Bittman’s recipe and tend to serve it room temperature):

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Dandan Noodles with spicy ground pork:

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Schinkennudeln:

Chopped and baked with ham, eggs, cream, gruyere or Swiss cheese, and nutmeg.

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Cold Korean Beef Noodles (bibim guksu):

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Spaghetti pie
Break into small pieces and use for spanish fideua
Spaghetti patties like these


Use cooked spaghetti for asian style pan fried noodles
+1 for chinese peanut noodles
Use cooked spaghetti in vietnamese salad rolls
Make my favorite avocado sauce for it
http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/
Add cooked noodles to a frittata

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Korean Spicy Seafood Noodle Soup (Jjamppong):

I make it with mussels, shrimp and calamari, but one of the frozen mixed seafood packs works too.

You need lots of extra chili for this.

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Miso Ramen:

I usually make a good Katsuo Dashi, add a little light miso (shiromiso), boil noodles separately, and serve with leftover roast pork, cooked egg, surimi (crab stick), shitaki, nori (dried seaweed) and negi (green onion).

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Pasta frittata, good for leftover pasta or planned leftovers (it is better with pasta cooked a day or two before):

p.s.: add in any further elements you like, from cheeses to mushrooms, peppers, etc.

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Yes, but I really don’t think it improves the taste.

I don’t like the off flavor of baking soda when it’s added as an ingredient in anything that’s not baked (cevapci for example).

I just cook the spaghetti and use like ramen or any other wheat noodle if I don’t have the special noodle at home.

If the broth or sauce is tasty enough, it works for me.

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Spaghetti Cacio e Pepe:

Good pecorino and hand cracked peppercorns are essential to this dish.

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So there’s an even dozen ideas, half authentic but somewhat unusual Italian, and half not Italian.

They are all personal favorites of mine, and I make them all on a regular basis.

Have fun trying.