Spaghetti alla chitarra, also known locally as maccheroni alla chitarra, is a traditional egg pasta from Italy’s Abruzzo region. Cut on a chitarra, its strands have a distinctive square cross-section, about 2–3 millimeters thick, creating a rough, porous surface that clings beautifully to sauce.
This iconic shape pairs effortlessly with Abruzzese favorites such as Cacio e Pepe, lamb ragù, and spaghetti alla chitarra con pallottine—tiny meatballs in tomato sauce—as well as simple tomato preparations finished with fresh sheep’s milk ricotta. A pasta defined by texture, tradition, and bold flavor.