National Spaghetti Day: Here are some yummy recipes to spice up your favorite Italian food

National Pasta Day came and went in October and this weekend, it’s the turn of Italy’s favorite comfort food, the most popular pasta of all – spaghetti.

On average, Italians consume around 20-24 kilograms of pasta per person per year, with spaghetti being the most common form eaten. The Mediterranean country produces 3 million tons of pasta annually – the largest proportion of the 13 million tons produced worldwide.

Made from unleavened dough with ground durum wheat and water, the best quality spaghetti is made with a process called al bronzo – pressing dough through bronze molds to form the long, thin, cylindrical ribbons.

Spaghetti numbers

Spaghetti, like most long pasta shapes, is number 1-10. Numbers 1-4 denote spaghettini which are finer noodles; number 5 is the classic spaghetti and numbers 6-7, is more commonly known as spaghettoni and is slightly thicker.

One of the great things about pasta in general and especially spaghetti is its versatility. In Italy, it is eaten in dozens of different ways – from simple sauces to more complex creations, with vegetables, meat, seafood, fish…

The most popular spaghetti sauces

In its Italian homeland, the most popular versions are al sugo (basic tomato and basil sauce), followed by alla carbonara (fried strips of bacon, pancetta or guanciale, tossed in beaten egg, then sprinkled with shavings of hard cheese such as pecorino, parmigiano, grana padano), and in third place: all’ amatriciana (a spicy tomato sauce with guanciale, topped with grated pecorino).

The variations are endless – from alle vongole (cockles, peperoncino, mint), alla puttanesca (tomato, peperoncino, black olives), ai funghi (mushrooms, cream) to the most simple and basic cacio e pepe (butter, black pepper and pecorino).

And not forgetting the classic alla bolognese, and con le polpettine (with meatballs) – both popular outside of Italy.

National Spaghetti Day is celebrated every year on January 4, and to mark the occasion, here are three mouthwatering recipes for you to try so that you can join in the fun.

How to cook spaghetti the Italian way

To cook the spaghetti: bring a pan of water to the boil, add a teaspoon of salt, place the spaghetti into the boiling water – do not break it in half – don’t worry if at first it is sticking out of the water – within a few minutes the submerged part will soften and the rest will slide into the pan. Number 5 spaghetti takes around 11 minutes to cook, or nine minutes to al dente – check the cooking time printed on the packet. You can tell if your pasta is cooked by removing one strand of spaghetti from the pan, cut it in half – there should be a white dot in the middle of the cross section.

Spaghetti alla Carbonara

Ingredients

350 g (12 oz) spaghetti200 g (7 oz) guanciale (salt-cured pork cheek)4 eggs (1 egg per serving)100 g Pecorino Romano cheese, gratedground black pepper

Preparation: Cut the guanciale into small strips. Heat a skillet, add the guanciale and cook over medium heat for 2-3 minutes until the meat is brown. Turn off the heat and set aside. In a bowl, whisk together the eggs and the grated Pecorino. Beat until it forms a silky, creamy sauce – season with ground black pepper. Set aside. Cook the spaghetti until al dente, drain, then add the pasta to the skillet with the guanciale. After one minute, turn off the heat, add the egg sauce and quickly toss the pasta until it is coated. Remove and serve.

Spaghetti al Pesto Genovese

Ingredients

350 g (12 oz) spaghetti12 Fresh basil leaves125g (4½ oz) pine nutsOne clove garlic200ml/7fl oz Extra virgin olive oil125 g (4½ oz) Parmigiano Reggiano or aged Grana Padano cheese, gratedground sea salt

Preparation: Heat a skillet then add the pine nuts, cook until they are slightly toasted, moving them around to make sure all sides are gently browned. Be careful not to burn them. Remove and add to a mortar or small bowl. Add a slug of olive oil, garlic, cheese and the basil leaves, then crush with a pestle until it forms a fine paste. You can also use a food processor for this part, simply adding all of the ingredients and blending for a few seconds. Add more cheese if the sauce is too runny. Add to the cooked spaghetti in a skillet and toss until the pasta is fully coated, then serve, topped with extra basil leaves if desired.

Spaghetti al sugo

Ingredients

350 g (12 oz) spaghetti350 g tin of Finely chopped tomatoesOne clove garlic12 Fresh basil leaves50ml/7fl oz Extra virgin olive oilParmigiano Reggiano or aged Grana Padano cheese, gratedground sea salt and black pepper

A simple, delicious sauce combining all of the classic flavors of Italy. Preparation: Heat a skillet, add a slug of olive oil. Finely chop the garlic and add to the pan. Let it sizzle until it starts to turn golden, making sure it doesn’t burn. Add the chopped tomatoes, cook until heated through (about 5-10 minutes). Season with salt and pepper. Add a couple of fresh basil leaves if desired. When cooked, spoon the rich tomato sauce over the cooked spaghetti, top with fresh basil leaves and Parmigiano Reggiano if desired. Serve and enjoy!

Frittata

If you find you have cooked too much spaghetti or have some left over, there’s no need to throw it out. You can use any leftover pasta to make a tasty frittata – a kind of Italian omelette, popular in the southern regions.

Crack four eggs into a large bowl. Add the spaghetti (cooked but cold/room temperature), stir the mixture with a fork so that the pasta is fully coated with the beaten eggs. To give your frittata extra flavor, add a few slices of ham, pieces of cheese or cooked vegetables (red or green peppers, onions, peas). Season with salt and lots of ground black pepper. Allow the mixture to sit for 10 minutes. Heat a skillet, add olive oil, pour the mixture into the pan and cook until the bottom part is solid. Flip using a plate to cook the other side or place under a grill until fully cooked. When cooled, cut into slices. Your frittata will last in the fridge for a day or two. Happy National Spaghetti day, buon appetito!