I have to disagree with either side. I like my spaghetti a variety of ways. Variety is the key, for different moods I have different wants.
My mom used to make me a kid's version of spaghetti carbonara with ham and egg and she would chop it up a little for me. It tasted great and I still eat it sometimes today. It tastes better cut, somehow less bulky and more dainty.
Sometimes I even like to cut my spaghetti up smaller, like maybe 3 cm lengths. It tastes good to have spaghetti bolognaise that way - at home.
I also usually have my spaghetti all in one piece. That's the grown-up, gourmet way, and I know that's what you're supposed to do.
I say to hell with convention, with some limitations. In public and in restaurants, I eat my spaghetti whole. I don't like to see people cutting their spaghetti in public - so I don't do it either. But sometimes, if I'm honest, I do the cut spaghetti at home. Usually after it's cooked, not before.
Never say it's not good if you haven't tried it. It can be, in the right setting.
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Whether we write or speak or do but look
We are ever unapparent. What we are
Cannot be transfused into word or book.
Our soul from us is infinitely far.
However much we give our thoughts the will
To be our soul and gesture it abroad,
Our hearts are incommunicable still.
In what we show ourselves we are ignored.
The abyss from soul to soul cannot be bridged
By any skill of thought or trick of seeming.
Unto our very selves we are abridged
When we would utter to our thought our being.
We are our dreams of ourselves, souls by gleams,
And each to each other dreams of others' dreams.
Fernando Pessoa, 1918
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