Scrape off the sauce and start frying

You can’t fix blown-out spaghetti. It’s done. The starch has burst, the structure is gone, and it’s gonna keep breaking down no matter what you do.

But you can still make something good out of it. Separate the pasta from the sauce as best you can. Rinse it if you have to (controversial, I know, but we’re in emergency mode). Then fry that mushy mess in a hot pan with butter or olive oil until it browns and crisps up. You get a sort of crispy, chewy pasta cake. Salt it hard. Eat it like a weird side dish.

Alternatively, just embrace it as a sauce thickener. Call it “rustic” and serve it over something with texture — a big pile of roasted vegetables or seared chicken. The sauce will be amazing, even if the noodles are sad.

Future you deserves better than eating mushy spaghetti straight.