There’s no denying that pasta is decidedly Italian. However, as is common with well-loved world cuisines, the origins of pasta are highly contested and may be found in many intersections of time and place. Still, pasta is one of my favorite comfort foods when it comes to carbo-loading. Spagethi has different kinds of versions and how they cook it. Especially talking about spaghetti`s in different corners of the world. For example
The Japanese take on Italian food is an interesting look into the way one culture interprets food from another. Take naporitan, which is a dish that takes spaghetti noodles and tosses them with any combination of ketchup, bell peppers, mushrooms, sausage, bacon, onions, and bacon. Yes, you read that correctly, ketchup. It’s a sweeter take on spaghetti that’s accented by savory ingredients that turn the noodles into a one-plate meal.
Kheema is a seasoned minced meat dish originating in South Asia. It starts with a ground meat of your preference, which is then seasoned with onion, ginger, garlic, and spices. Though it might give off echoes of Italian bolognese, it’s served much drier and spicier.
Since I`m from the Philippines. I made Filipino-style spaghetti. Filipino spaghetti is notorious for one particular flavor: its sweetness. Yes, it’s got hot dogs in it too. The reason why this ground beef, hot dog, and tomato pasta is so sweet is because it employs the use of banana ketchup or sugar. I just used sugar instead of banana ketchup since it`s not available in Japan. The sugariness of it can separate people who are trying it for the first time, but after a few bites, it’s easy to see why the dish is so beloved. A Filipino spaghetti is not spaghetti without topping a generous amount of cheddar cheese. The resulting trial is a celebration of sweet, salty, and sour flavors that puncture the palate, true to a dish that is remarkably Filipino.
JOHN 
