It says a lot that with all the creative and seasonal pastas Michelin-recommended Dio Mio churns out, its spaghetti and meatballs is such a standout. Digging into the heaping portion of noods taps into nostalgia, but what keeps us coming back is the taste. Dio Mio cooks its pasta al dente, yielding a perfectly chewy, tender-firm texture that pairs well with its rich, velvety Bianco DiNapoli tomato sauce, which has a bright sweetness and well-balanced acidity. The meatballs are made with Colorado-raised pork and beef and are a savory, sweet, slightly garlicky topper to the housemade spaghetti.