Throughout the world there are many different types of spaghettis, typically based on the preferences of manufacturers and consumers. The most common varieties are generally regular spaghetti and thin spaghetti, both of which can be used to make a number of different dishes. These types of different preparations include carbonara and classic spaghetti and meatballs found throughout the United States (US) and other regions. A number of different types of materials can also be used to make the pasta, such as traditional semolina flour, wheat flour, and flavored flours that utilize different types of peppers and other vegetables.
Spaghetti is typically made in Italy and many regions of the world using semolina flour. Other types of flours can be used; white flour is most common, while wheat flour can be used to make a somewhat healthier version. Spaghettis can also be made with flavored ingredients, such as peppers and other vegetables to create healthier noodles that also imbue the dishes they are used in with more flavor. The pasta is typically made into long, rounded strands that are solid throughout, and though longer spaghettis were popular in the past, more recent spaghettis tend to favor somewhat shorter pasta. For dishes made for children, long strands of pasta are often cut up to be easier to eat and reduce the risk of choking.
Standard spaghetti is typically of moderate thickness, thicker than angel hair pasta, but not quite as heavy as the flat pastas such as fettuccini. Thin spaghettis are usually made slightly thinner than other types, and are often similar to angel hair pasta. Capellini is a type of pasta very similar to thin spaghetti, and sometimes served in place of such spaghettis. These types of pasta are usually served with sauces and other ingredients that compliment their simple flavors.
Spaghetti is often served in households throughout the US and other areas with a simple tomato sauce and can often include ground meat or meatballs, as well as grated cheese such as parmesan as a topping. Another popular recipe includes a simple preparation made with ham and egg known as carbonara. Carbonara is typically prepared with thicker pasta such as fettuccini or standard spaghetti and is made with cured fatty pork, traditionally guanciale or pancetta. A raw egg and milk mixture is then added to the cooked pasta, and the heat from the pasta cooks the egg. A carbonara dish is then typically topped with grated or shaved Pecorino Romano.
