Pick your sauce! National Spaghetti Day is Thursday. One of the world’s favorite dishes, spaghetti is deserving of its own holiday.

The word “spaghetti” comes from the Italian word “spago” — string or twine. It is the most common type of pasta.

Celebrate this dish by feeding your family a favorite version, or try one of these enjoyable recipes:

SPAGHETTI CARBONARA

• 1 (16-ounce) box spaghetti
• 4 large eggs
• 1/2 cup grated Parmesan cheese, plus more for garnish
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/3 onion, chopped
• 3 cloves garlic, minced
• 4 ounces pancetta, chopped
• 3 tablespoons chopped parsley

Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions; reserve some cooking water and drain pasta; set aside.

In a bowl, whisk eggs with cheese; season with salt and pepper. Set aside.

Heat a large skillet over medium-high. Add oil, onion, garlic and pancetta. Cook until pancetta is brown and crisp, 3-4 minutes.

Add some of the reserved pasta cooking water to skillet. Add pasta and toss to coat.

Add contents of skillet to egg mixture, tossing quickly so eggs don’t scramble. Add more pasta cooking water to thin it out and form a sauce. Add parsley and toss. Serve immediately, with extra cheese. Serves 5.

Approximate nutritional information, per serving (not including salt to taste): 620 calories, 24 g total fat, 8 g saturated fat, 180 mg cholesterol, 900 mg sodium, 70 g carbohydrate, 4 g fiber, 2 g sugar, 27 g protein.

SPAGHETTI WITH HOMEMADE TOMATO SAUCE

• 2 (16-ounce) boxes spaghetti
• 2 tablespoons olive oil
• 1/2 onion, finely chopped
• 1/4 cup minced green peppers
• 4 cloves garlic, chopped
• 4 (28 ounce) cans crushed tomatoes
• 2 teaspoons black pepper
• 1/4 cup dried basil
• 1 tablespoon sugar
• 1/3 cup grated Parmesan cheese
• 4 leaves fresh basil
• 2 sprigs oregano

Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions.

Heat olive oil in a pot over medium. Add onion and green peppers and saute 7 minutes.

Add garlic and stir for 2 minutes. Add tomatoes, pepper, dried basil and sugar. Bring to a low boil and stir.

Reduce heat to low and simmer 2-3 hours, stirring often. Keep covered for half the time, then remove cover for remaining cooking time.

Add cheese, basil leaves and oregano. Stir and simmer for an additional 5 minutes. Serves 10.

Approximate nutritional information, per serving (not including Parmesan cheese garnish): 500 calories, 7 g total fat, 1.5 g saturated fat, no cholesterol, 750 mg sodium, 95 g carbohydrate, 11 g fiber, 17 g sugar, 20 g protein.

SPAGHETTI SQUASH ALFREDO

• 1 large spaghetti squash
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• >> Alfredo sauce
• 16 ounces heavy cream
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cream cheese
• 1 teaspoon garlic powder
• 8 ounces fresh shredded Parmesan cheese
• Italian basil (optional, for garnish)

Heat oven to 375 degrees. Cut squash in half lengthwise. Scoop out seeds. Drizzle olive oil on both halves of squash. Sprinkle with salt and pepper. Bake 45 minutes or until tender.

Let cool, then use a fork to strip meat from squash in strands. Place strands in a bowl; set aside.

To make sauce: In a large pan, combine cream, butter, salt, pepper and cream cheese. Cook on medium heat, stirring frequently until it reaches a light boil — bubbles appear on edges of pan — and cream cheese has melted.

Add garlic powder and Parmesan cheese; stir until cheese has melted.

Add spaghetti squash noodles. Stir to combine. Garnish with basil, if desired. Serves 4.

Approximate nutritional information, per serving: 750 calories, 67 g total fat, 41 g saturated fat, 220 mg cholesterol, greater than 1,500 mg sodium, 16 g carbohydrate, 2 g fiber, 5 g sugar, 26 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.