Chitarra alla Carbonara

Chitarra alla Carbonara is a regional adaptation of the classic Roman carbonara that substitutes the traditional spaghetti or rigatoni with chitarra pasta—square-edged, thin noodles traditionally made by pressing dough through a wire-framed guitar-like cutter. This variation originates in Abruzzo, where chitarra is a staple pasta shape, and has been championed by venues such as **Fuori le Mura** in Assergi, Italia. The restaurant’s version, praised by ReTubeIt user *JustUs*, exemplifies the dish’s growing popularity outside Lazio.

The key ingredients remain identical to classic carbonara: guanciale (cured pork cheek), egg yolks, Pecorino Romano, and abundant black pepper. No cream or butter is used; the silky sauce relies solely on the emulsion of rendered guanciale fat, egg, and cheese. What distinguishes a great Chitarra alla Carbonara is the pasta’s texture—the rough, squared strands grip the sauce more tenaciously than round spaghetti, ensuring every bite is coated. The pasta must be cooked al dente and tossed immediately with the hot guanciale to temper the eggs without scrambling.

Regional variations may include the addition of a touch of the pasta cooking water to adjust consistency, or the use of local pecorino from Abruzzo. At Fuori le Mura, the dish is prepared in the canonical manner, honoring the Roman tradition while showcasing the chitarra’s unique ability to hold the creamy, peppery sauce. For purists, the defining test remains the absence of cream and the presence of a glossy, non-curdled finish.