30+ Easy and Delicious Sunday Spaghetti Recipes for Every Mood

There’s nothing quite like a comforting plate of spaghetti to round out a relaxing Sunday.

Whether you’re looking for a rich and creamy sauce, a fresh and zesty pasta, or a hearty and savory dish, spaghetti has a unique way of making any Sunday meal feel special.

In this collection, we’ve curated over 30 Sunday spaghetti recipes that will take your weekend dinners to a whole new level.

From classic Italian-inspired pasta dishes to fresh, vegetable-packed creations, there’s a spaghetti recipe for every taste and every occasion.

These recipes are easy to prepare and full of flavors that will leave you coming back for seconds.

Whether you’re feeding the family, having a quiet night with loved ones, or entertaining guests, you’ll find a recipe that suits your needs.

With so many options to choose from, you can easily turn your Sunday dinner into a celebration of great flavors and satisfying textures.

So grab your apron, gather your ingredients, and get ready to enjoy some of the best spaghetti dishes that will make your Sunday meals unforgettable.

30+ Easy and Delicious Sunday Spaghetti Recipes for Every Mood

Spaghetti has long been a go-to comfort food, and these 30+ Sunday spaghetti recipes prove just why it’s so beloved.

With a mix of traditional favorites, creative twists, and healthy options, you’ll never run out of ideas to try.

Each recipe is designed to help you create a meal that’s not only delicious but also quick and easy enough to enjoy without stress.

So the next time you’re planning a Sunday meal, remember these spaghetti recipes that bring joy to your table, whether you’re in the mood for something classic or something with a little more flair.

Let these dishes transform your Sunday routine and inspire new family favorites for years to come.

Spaghetti Aglio e Olio

A simple yet flavorful Italian classic, Spaghetti Aglio e Olio is the perfect Sunday meal for those who want a quick but satisfying dish. This recipe brings together the richness of olive oil, garlic, and chili flakes, offering a beautifully balanced pasta that’s comforting yet light.

Ingredients

• 400g spaghetti
• 5 cloves garlic, thinly sliced
• ½ teaspoon red pepper flakes
• 1/4 cup extra virgin olive oil
• Salt, to taste
• Fresh parsley, chopped (for garnish)
• Parmesan cheese (optional)

Instructions

1. Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve about a cup of pasta water, then drain the rest.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. Add the garlic slices and cook for 1-2 minutes, until they turn golden brown and fragrant. Be careful not to burn the garlic.
4. Stir in the red pepper flakes, followed by a splash of reserved pasta water to create a slight sauce.
5. Add the drained spaghetti to the skillet, tossing to combine the pasta with the garlic oil. If necessary, add more pasta water for desired sauce consistency.
6. Season with salt and garnish with fresh parsley and Parmesan cheese, if desired.

Spaghetti Aglio e Olio is a beautiful example of how a few simple ingredients can come together to create something truly delicious. The garlic and olive oil infuse the pasta with a rich flavor, while the red pepper flakes add just the right amount of heat. This dish is light yet satisfying and can be enjoyed on its own or paired with a side salad or grilled vegetables.

Spaghetti Carbonara

Creamy, comforting, and filled with savory flavors, Spaghetti Carbonara is an Italian favorite that’s sure to satisfy. With a velvety egg and cheese sauce, crispy pancetta, and freshly cracked pepper, this dish is rich yet perfectly balanced, making it an ideal Sunday treat.

Ingredients

• 400g spaghetti
• 150g pancetta or guanciale, diced
• 3 large eggs
• 1 cup grated Pecorino Romano cheese
• 1 teaspoon black pepper, freshly cracked
• Salt, to taste

Instructions

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve a cup of pasta water before draining.
2. While the pasta cooks, heat a pan over medium heat and add the diced pancetta. Cook for 5-7 minutes, or until crispy. Remove from heat.
3. In a bowl, whisk together the eggs, grated Pecorino Romano, black pepper, and a pinch of salt. Set aside.
4. Add the drained pasta to the pan with pancetta, tossing to coat in the rendered fat. Pour in some of the reserved pasta water to help create a silky sauce.
5. Remove the pan from heat and immediately pour in the egg and cheese mixture. Toss quickly to combine the pasta with the sauce, adding more pasta water if necessary to achieve a smooth consistency.
6. Serve with extra Pecorino Romano and freshly cracked black pepper.

Spaghetti Carbonara is a rich and indulgent pasta dish that showcases the delicious combination of eggs, cheese, and pancetta. It’s incredibly satisfying yet surprisingly easy to prepare. The key to making the perfect Carbonara is ensuring the sauce doesn’t scramble—tossing the pasta off the heat ensures a creamy texture without any curdling. A fantastic choice for a comforting Sunday meal.

Spaghetti with Marinara Sauce

A hearty, flavorful marinara sauce paired with perfectly cooked spaghetti is an Italian classic that never goes out of style. This recipe brings out the sweet, tangy flavors of tomatoes, garlic, and basil, creating a delicious and satisfying dish that’s ideal for a Sunday feast.

Ingredients

• 400g spaghetti
• 1 can (28oz) crushed tomatoes
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Fresh basil leaves, torn
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Instructions

1. Cook the spaghetti in a large pot of salted boiling water until al dente, then drain, reserving some pasta water.
2. While the pasta cooks, heat olive oil in a large saucepan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the crushed tomatoes, oregano, salt, and pepper. Simmer for 15-20 minutes, allowing the sauce to thicken and develop rich flavors.
4. Add the torn basil leaves and simmer for another 5 minutes. If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.
5. Toss the cooked spaghetti in the marinara sauce, ensuring the pasta is evenly coated.
6. Serve with grated Parmesan cheese and extra basil, if desired.

Spaghetti with Marinara Sauce is a classic dish that’s simple to make but full of flavor. The tangy tomato sauce, aromatic garlic, and fresh basil create a comforting and satisfying meal that pairs wonderfully with a side of garlic bread or a fresh salad. It’s a perfect Sunday dinner for the whole family to enjoy, with the flexibility to adjust the seasonings to your taste.

Spaghetti Bolognese

A rich, savory sauce made with minced meat, tomatoes, and a variety of aromatic vegetables, Spaghetti Bolognese is a hearty dish that delivers comfort in every bite. Perfect for a Sunday meal, this recipe’s slow-simmered sauce will fill your home with delicious aromas while providing a satisfying, filling meal for the whole family.

Ingredients

• 400g spaghetti
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, finely chopped
• 1 celery stalk, finely chopped
• 500g ground beef (or a mix of beef and pork)
• 1 cup red wine (optional)
• 1 can (14oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley or basil, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside, reserving some pasta water for later use.
2. In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery, cooking for 5-7 minutes until the vegetables soften.
3. Add the ground meat to the pan and cook until browned, breaking it apart with a spoon as it cooks.
4. Pour in the red wine (if using) and allow it to simmer for 2-3 minutes to reduce slightly.
5. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer the sauce over low heat for 45 minutes to 1 hour, stirring occasionally. Add reserved pasta water if the sauce becomes too thick.
6. Toss the cooked spaghetti in the Bolognese sauce, ensuring the pasta is well-coated.
7. Garnish with fresh parsley or basil and serve with grated Parmesan cheese, if desired.

Spaghetti Bolognese is a classic Italian dish that offers a satisfying combination of flavors. The long, slow simmering of the sauce allows the meat to tenderize and absorb all the rich tomato and herb flavors. This dish is perfect for a Sunday gathering, as the savory sauce pairs beautifully with the pasta. Serve it with a side of garlic bread and a green salad to complete the meal.

Spaghetti Puttanesca

A bold, flavorful pasta, Spaghetti Puttanesca is an Italian favorite that brings together a mixture of olives, capers, anchovies, and tomatoes in a tangy and savory sauce. It’s perfect for a quick yet satisfying Sunday dinner, offering a balance of saltiness, tanginess, and a bit of heat.

Ingredients

• 400g spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 6 anchovy fillets, chopped
• 1 can (14oz) crushed tomatoes
• 1/4 cup black olives, pitted and chopped
• 2 tablespoons capers, drained
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• Salt, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside, reserving some pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and chopped anchovies, sautéing for 2-3 minutes until fragrant and the anchovies begin to dissolve into the oil.
3. Stir in the crushed tomatoes, olives, capers, red pepper flakes, and oregano. Simmer the sauce for 10-15 minutes to allow the flavors to meld together.
4. Season with salt and add some reserved pasta water to achieve the desired sauce consistency.
5. Toss the cooked spaghetti in the Puttanesca sauce, ensuring it’s well-coated.
6. Garnish with freshly chopped parsley and serve.

Spaghetti Puttanesca is an intensely flavorful dish that’s perfect for those who love bold, savory flavors. The combination of anchovies, olives, and capers adds a unique tanginess and saltiness to the dish, making it a standout recipe for a Sunday meal. The spicy kick from the red pepper flakes gives it an extra dimension of heat, making it a well-rounded pasta dish that’s both easy to prepare and full of complex flavors.

Spaghetti with Lemon and Zucchini

A light and refreshing pasta, Spaghetti with Lemon and Zucchini is an ideal choice for a bright, summery Sunday meal. With the freshness of zucchini, a touch of citrus from lemon, and a hint of garlic, this dish is simple yet full of flavor.

Ingredients

• 400g spaghetti
• 2 medium zucchinis, thinly sliced or julienned
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside, reserving some pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and zucchini slices, cooking for 3-4 minutes until the zucchini softens but still retains some texture.
3. Stir in the lemon zest and juice, seasoning with salt and pepper to taste.
4. Add the cooked spaghetti to the skillet, tossing the pasta with the zucchini mixture. If needed, add a splash of reserved pasta water to help coat the spaghetti.
5. Serve with fresh basil and a sprinkle of Parmesan cheese, if desired.

Spaghetti with Lemon and Zucchini is a vibrant and fresh dish that’s perfect for a light Sunday meal. The zucchini adds a wonderful crunch and mild flavor, while the lemon brightens up the entire dish, making it both refreshing and satisfying. This is a great option for when you want a flavorful pasta without the heaviness of traditional sauce-based recipes. It pairs well with a crisp white wine and is a great choice for a sunny afternoon meal.

Spaghetti with Garlic Butter Shrimp

This indulgent yet simple recipe combines succulent shrimp with a rich garlic butter sauce, creating a flavorful and luxurious meal. Spaghetti with Garlic Butter Shrimp is perfect for a Sunday evening when you’re craving something comforting yet elegant, with just the right balance of richness and freshness.

Ingredients

• 400g spaghetti
• 300g large shrimp, peeled and deveined
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup white wine (optional)
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside, reserving some pasta water.
2. In a large skillet, melt the butter over medium heat. Add the garlic and red pepper flakes, cooking for 1-2 minutes until the garlic is fragrant but not browned.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through.
4. Pour in the white wine (if using) and let it reduce for about 2 minutes, allowing the sauce to thicken slightly.
5. Stir in the lemon juice and season with salt and pepper.
6. Add the cooked spaghetti to the skillet, tossing to combine with the shrimp and garlic butter sauce. If needed, add some reserved pasta water to reach your desired sauce consistency.
7. Garnish with fresh parsley and serve with grated Parmesan cheese, if desired.

Spaghetti with Garlic Butter Shrimp is a dish that’s both easy to prepare and full of flavor. The garlic butter sauce is the star of the show, coating the pasta and shrimp with a deliciously rich, slightly tangy finish from the lemon. This recipe is perfect for when you want to indulge without spending hours in the kitchen, making it an ideal choice for a Sunday dinner.

Spaghetti Primavera

Spaghetti Primavera is a vibrant, fresh pasta dish loaded with colorful vegetables and a light olive oil-based sauce. With its healthy ingredients and bright, seasonal flavors, this dish is perfect for a refreshing Sunday meal that will leave you feeling satisfied but not overly stuffed.

Ingredients

• 400g spaghetti
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 1/2 cup peas (fresh or frozen)
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Grated Parmesan cheese (optional)

Instructions

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside, reserving some pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the cherry tomatoes, bell pepper, zucchini, and peas to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still vibrant in color.
4. Stir in the lemon zest and juice, and season with salt and pepper.
5. Add the cooked spaghetti to the skillet, tossing the pasta with the vegetables and olive oil sauce. Add some reserved pasta water if the sauce needs to be loosened.
6. Finish with fresh basil and serve with a sprinkle of Parmesan cheese, if desired.

Spaghetti Primavera is a light, wholesome pasta dish that highlights the best of fresh, seasonal vegetables. The lemon adds a zesty touch, while the combination of vegetables gives the dish a satisfying variety of textures. This is a great option for a Sunday lunch or dinner, especially when you want something that feels fresh, healthy, and flavorful.

Spaghetti with Creamy Avocado Sauce

Creamy Avocado Sauce transforms a simple spaghetti dish into a velvety, indulgent meal without relying on dairy. This avocado-based sauce is rich and smooth, with a touch of garlic and lemon for freshness, making it a perfect choice for a lighter yet creamy Sunday dinner.

Ingredients

• 400g spaghetti
• 2 ripe avocados, peeled and pitted
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Cherry tomatoes, halved (for garnish)
• Grated Parmesan cheese (optional)

Instructions

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside, reserving some pasta water.
2. In a blender or food processor, combine the avocados, garlic, olive oil, lemon juice, basil, salt, and pepper. Blend until smooth and creamy, adding a bit of reserved pasta water to achieve your desired consistency.
3. Toss the cooked spaghetti with the creamy avocado sauce, ensuring the pasta is well-coated.
4. Garnish with halved cherry tomatoes and a sprinkle of Parmesan cheese, if desired.

Spaghetti with Creamy Avocado Sauce offers a luxurious yet healthy twist on traditional creamy pasta dishes. The avocado provides a rich, silky texture that perfectly coats the pasta, while the garlic and lemon add depth of flavor. This dish is a great option for anyone seeking a creamy pasta without the heaviness of dairy-based sauces. It’s a light, satisfying meal that’s perfect for a Sunday when you’re craving something comforting but not overly indulgent.

Spaghetti with Pesto and Sun-Dried Tomatoes

A vibrant and aromatic dish, Spaghetti with Pesto and Sun-Dried Tomatoes is a flavorful pasta that combines the richness of basil pesto with the tangy sweetness of sun-dried tomatoes. This dish is quick, easy, and packed with fresh flavors, making it an ideal choice for a light yet satisfying Sunday meal.

Ingredients

• 400g spaghetti
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup sun-dried tomatoes, chopped
• 1 tablespoon olive oil
• 1/4 cup pine nuts, toasted
• Salt and pepper, to taste
• Fresh basil leaves, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving a small amount of pasta water.
2. In a large bowl, combine the cooked spaghetti with the pesto, tossing to coat evenly. Add a splash of reserved pasta water to help thin the pesto if needed.
3. Stir in the sun-dried tomatoes and toasted pine nuts.
4. Season with salt and pepper to taste, then garnish with fresh basil leaves.
5. Serve with a sprinkle of grated Parmesan cheese, if desired.

Spaghetti with Pesto and Sun-Dried Tomatoes is an ideal dish for those who love bold flavors but prefer a lighter meal. The fresh, herby pesto pairs beautifully with the rich, tangy sun-dried tomatoes, while the toasted pine nuts add a delightful crunch. It’s a quick and easy pasta that’s perfect for a Sunday lunch or dinner, especially when you’re craving something fresh and satisfying.

Spaghetti with Roasted Red Pepper Sauce

This flavorful, creamy pasta is made with a roasted red pepper sauce that is rich, smoky, and subtly sweet. Blended with garlic, onion, and a touch of cream, this dish is both comforting and indulgent, yet light enough for a relaxing Sunday meal.

Ingredients

• 400g spaghetti
• 2 large red bell peppers, roasted and peeled
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions

1. Roast the red bell peppers under a broiler or on a grill until the skin is charred and blistered. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin and remove the seeds.
2. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving some pasta water.
3. In a pan, heat olive oil over medium heat and sauté the onion and garlic for 3-4 minutes, until softened and fragrant.
4. Add the roasted red peppers to the pan and cook for another 2 minutes. Transfer the mixture to a blender or food processor and blend until smooth.
5. Return the sauce to the pan, stir in the heavy cream, and simmer for 5 minutes. Season with salt and pepper to taste.
6. Toss the cooked spaghetti with the roasted red pepper sauce, adding some reserved pasta water if needed to adjust the sauce’s consistency.
7. Garnish with fresh basil and serve with grated Parmesan cheese, if desired.

Spaghetti with Roasted Red Pepper Sauce is a creamy, smoky pasta dish that’s rich in flavor but light enough for a comforting Sunday meal. The roasted peppers bring a deep, smoky sweetness to the sauce, while the cream adds a smooth texture. It’s a wonderful option for when you want something indulgent but not too heavy, and it pairs beautifully with a side of garlic bread or a fresh salad.

Spaghetti with Mushroom Alfredo

A creamy, earthy delight, Spaghetti with Mushroom Alfredo combines the rich, velvety texture of Alfredo sauce with the umami flavor of mushrooms. This indulgent dish is a wonderful choice for a Sunday dinner when you’re in the mood for something comforting, creamy, and savory.

Ingredients

• 400g spaghetti
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cups mushrooms, sliced (cremini, button, or a mix)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving a little pasta water.
2. In a large skillet, heat the butter and olive oil over medium heat. Add the mushrooms and cook for 5-7 minutes, until they release their moisture and turn golden brown.
3. Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
4. Pour in the heavy cream and bring to a simmer. Let it cook for 3-5 minutes, allowing the sauce to thicken slightly.
5. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
6. Toss the cooked spaghetti in the creamy mushroom sauce, adding some reserved pasta water if needed to adjust the sauce’s consistency.
7. Garnish with fresh parsley and serve with extra Parmesan, if desired.

Spaghetti with Mushroom Alfredo is a rich, comforting dish that combines the creamy decadence of Alfredo sauce with the earthy flavor of sautéed mushrooms. It’s perfect for a cozy Sunday evening when you’re craving something indulgent but satisfying. The addition of fresh parsley brings a pop of color and freshness, making this a well-rounded and delicious meal that will please everyone at the table.

Spaghetti with Lemon Garlic Shrimp and Asparagus

This light and flavorful dish combines the sweetness of shrimp with the crispness of asparagus and a zesty lemon-garlic sauce. It’s a perfect balance of fresh ingredients and bright flavors, making it an ideal choice for a refreshing and satisfying Sunday dinner.

Ingredients

• 400g spaghetti
• 300g shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving some pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the asparagus and sauté for 3-4 minutes until just tender but still crisp.
4. Add the garlic and red pepper flakes (if using) and cook for another minute until fragrant.
5. Stir in the lemon zest and juice, then season with salt and pepper.
6. Toss the cooked spaghetti in the skillet with the asparagus and garlic lemon sauce. Add the shrimp back into the skillet and toss everything together. Add some reserved pasta water to loosen the sauce if necessary.
7. Garnish with fresh parsley and serve with grated Parmesan cheese, if desired.

Spaghetti with Lemon Garlic Shrimp and Asparagus is a fresh and vibrant dish that combines the flavors of the sea with the bright, citrusy kick of lemon. The shrimp adds a succulent richness, while the asparagus provides a satisfying crunch. It’s a wonderful dish for a Sunday evening when you want something light but still bursting with flavor.

Spaghetti with Carbonara

Spaghetti Carbonara is a classic Roman pasta dish made with eggs, cheese, pancetta, and pepper, creating a creamy and indulgent sauce without the need for cream. This simple yet rich dish is perfect for a cozy Sunday meal, offering comfort and flavor in every bite.

Ingredients

• 400g spaghetti
• 150g pancetta or guanciale, diced
• 3 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• Freshly cracked black pepper, to taste
• Salt, to taste

Instructions

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving some pasta water.
2. While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy, about 4-5 minutes. Remove from heat and set aside.
3. In a large bowl, whisk together the eggs, Pecorino Romano, Parmesan, and a generous amount of black pepper until well combined.
4. Add the cooked spaghetti to the skillet with the pancetta, tossing to combine. Let it cool for a minute to avoid scrambling the eggs.
5. Pour the egg and cheese mixture over the pasta, tossing quickly to create a creamy sauce. Add some reserved pasta water to achieve the desired sauce consistency.
6. Season with additional salt and pepper to taste.
7. Serve immediately with extra grated cheese and cracked black pepper on top.

Spaghetti Carbonara is the ultimate comfort food, with its creamy texture and savory pancetta. The eggs and cheese meld together to create a smooth, velvety sauce that clings perfectly to the pasta. This simple yet luxurious dish is perfect for a Sunday meal when you want something satisfying and indulgent but don’t want to spend too much time in the kitchen.

Spaghetti with Spinach and Ricotta

Spaghetti with Spinach and Ricotta is a light yet comforting pasta dish, offering a wonderful combination of creamy ricotta and fresh spinach. The mild flavors of the ricotta and spinach are balanced perfectly by a touch of garlic and olive oil, making this a great vegetarian option for a Sunday meal.

Ingredients

• 400g spaghetti
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 4 cups fresh spinach, washed and chopped
• 1/2 cup ricotta cheese
• 1/4 teaspoon nutmeg (optional)
• Salt and pepper, to taste
• Fresh Parmesan cheese, grated (optional)

Instructions

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving some pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped spinach to the skillet and cook for 3-4 minutes until wilted. Season with salt, pepper, and nutmeg (if using).
4. Stir in the ricotta cheese and mix until the spinach is coated and the ricotta is warmed through.
5. Add the cooked spaghetti to the skillet, tossing to combine with the spinach and ricotta. If needed, add some reserved pasta water to help create a creamy sauce.
6. Serve with freshly grated Parmesan cheese, if desired.

Spaghetti with Spinach and Ricotta is a light and healthy pasta dish that still feels indulgent due to the creamy ricotta. The spinach adds a fresh, vibrant element, and the nutmeg gives the dish a subtle depth of flavor. This vegetarian option is perfect for a Sunday evening when you’re looking for something satisfying but not too heavy.

Note: More recipes​ are coming soon!