Jul 14 2026
Restaurants›Charleston›Spaghetti Alla Chitarra Recipe

Spaghetti Alla Chitarra Recipe

Inspired by Charleston
Time1h
Serves4

Local Tomato, Aged Reggiano, Crispy Bacon

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Ingredients

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Pasta

Sauce

Toppings

Method

Pasta Preparation

  1. 1

    Make the Pasta Dough

    In a mixing bowl, combine semolina flour and salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until the dough comes together.

  2. 2

    Knead the Dough

    Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

  3. 3

    Roll Out the Dough

    After resting, divide the dough into smaller pieces. Using a pasta machine or rolling pin, roll out the dough to about 1/8 inch thickness.

  4. 4

    Cut the Pasta

    Using a chitarra (or a sharp knife), cut the rolled-out dough into strands of spaghetti. Dust with flour to prevent sticking.

Sauce Preparation

  1. 5

    Prepare the Sauce

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  2. 6

    Add Tomatoes

    Chop the fresh tomatoes and add them to the skillet. Season with salt and black pepper. Let the sauce simmer for about 15-20 minutes until thickened.

  3. 7

    Finish the Sauce

    Stir in the fresh basil leaves just before serving to preserve their flavor.

Final Assembly

  1. 8

    Cook the Pasta

    In a large pot of salted boiling water, cook the spaghetti alla chitarra for about 3-4 minutes or until al dente. Drain and reserve a little pasta water.

  2. 9

    Combine Pasta and Sauce

    Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.

  3. 10

    Add Toppings

    Crumble crispy bacon on top of the pasta and sprinkle generously with aged Reggiano cheese.

  4. 11

    Serve

    Plate the spaghetti alla chitarra and garnish with extra basil if desired. Serve immediately.

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