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As I understand it, cutting spaghetti is like buttering your bread with the common knife; it's simply not done. Roll it up in your fork, make sure it's the right size for one medium bite, dip it in sauce, stab a bite of meatball if you like, then enjoy. And unless you're in Asia, don't slurp.
If you are served a meatball with a 12 inch diameter, like I do, then you can start cutting away. BTW, does anyone else like to BBQ their meatballs? I like them with about a 3.5 inch diameter, perfectly spherical, and barbequed lightly on the outside before braising it in the sauce. Is that normal?
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