re: Anyone have any good spaghetti recipies?

If you want tasty but no tomatoes, try penne ala gricia: cut guanciale into slivers, then cook until it renders its fat and becomes like little crispy shreds. Remove the crunchy bits from the pan, pour off all but 3 T of oil (save the extra rendered fat for other purposes), then put cooked pasta (spaghetti is fine) into the hot fat along with 3-4 T finely grated pecorino (best you can find). Stir it all around and then add some cracked black pepper. It's basically salty smoked pork fat, sheep's milk cheese, and pepper: but it's damn good and takes no time at all.

Cochon Butcher usually has guanciale (smoked, lightly seasoned pork cheek).