Spaghetti alla chitarra with bolognese ragu

Spaghetti alla chitarra (Italian: [spaˈɡetti ˌalla kiˈtarra]), also known as maccheroni alla chitarra, is a variety of egg pasta typical of the Abruzzo region of Italy, with a square cross section about 2–3 mm thick. Tonnarelli are a similar pasta from Lazio, used especially in the Roman cacio e pepe.

Excerpt from the Wikipedia article “Spaghetti alla chitarra” · version used · CC BY-SA 4.0