Recipe: Spaghetti with bottarga and fried egg.
Goat cheese ravioli.
Marcella Hazan’s spaghetti carbonara.
Spaghetti with sea urchin and clams.
Orecchiette with broccoli rabe and garlic breadcrumbs.
Bucatini amatriciana with ricotta salata.
Orzo and smoked eel.
Recipe: Free-form zucchini lasagna
Spaghetti carbonara.
Penne with five American cheeses.
Spaghetti with tuna and tomatoes.
Spaghetti with mussels and tomatoes.
Recipe: Spaghetti with black pepper and pecorino.
Recipe: Strascinati with sprouting broccoli, fennel sausage and fresno chiles.
Spaghetti and rabbit meatballs.
Noodles with cabbage, poppy seeds and pepitas
King’s Fish House seafood jambalaya linguine.
Trattoria Farfalla’s mushroom rigatoni.
Angelini Osteria’s bombolotti amatriciana.
Deconstructed lamb lasagna.
Fusilli with creamy spinach sauce.
Pasta with Italian sausage and broccoli.
Cashew cream fettuccine Alfredo.
Tagliolini al limone
Cuttlefish pasta with uni sauce
Pizzeria Ortica’s lamb ragu and pappardelle.
Recipe: Capellini al gambaretti
Whole wheat spaghetti with green garlic and fried egg.
Pasta chi sardi mari.
Pasta for two.
Shell pasta salad.
Recipe: Pasta with broccoli, olives and pistachios.
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Amy Scattergood is the former editor of the Los Angeles Times Food section and a former member of the Food reporting team.
