"Spaghetti in the style of the cavalry." A sauce made with cream, Parmesan cheese, walnuts and eggs and served with spaghetti.

"Spaghetti in the style of Amatrice." Spaghetti with a sauce of guanciale (salt pork from the pig’s jowl), red peppers and grated pecorino, from the small town of Amatrice in Lazio. This dish originated before tomatoes had arrived from the New World, but tomatoes are now often included.

"Spaghetti in the style of the strumpet." Spaghetti dressed with tomato, peppers, capers, olives and anchovies. A speciality of Ischia.

Spaghetti with a sauce of clams (if 'verace' carpet-shell clams) cooked with garlic and, generally, white wine.

Spaghetti with cuttlefish ink

"Spaghetti with aubergines" (US: eggplants), cooked with garlic, tomatoes and garlic. Often served with spaghetti or penne rigate.

"Spaghetti with a sauce of salted anchovies". This dish from Sicily is made with spaghetti or bucatini, served with a sauce of anchovies cooked with garlic, fresh fennel, currants and oregano and sprinkled with breadcrumbs.

"Spaghetti with fruit of the sea." Spaghetti served with seafood and shellfish, cooked and raw. May include clams, mussels, scallops, razor shells and oysters, prawns and squid.