Hand-Cut Spaghetti alla Chitarra with Garlic Butter Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Freshly made spaghetti alla chitarra, hand-cut to perfect thickness, tossed in a fragrant garlic butter sauce for a simple yet elegant Italian pasta dish. This Italian-inspired sushi recipe, ready in about 55 minutes, pairs all-purpose flour, large eggs, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 tsp salt
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1/2 cup grated Pecorino Romano cheese
• enough to boil pasta salted water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: On a clean work surface, mound 2 cups all-purpose flour with 1/2 tsp salt, creating a well in the center. Crack 3 large eggs into the well and slowly incorporate the flour with a fork until a dough forms. Knead by hand for 8-10 minutes until smooth and elastic, then wrap in plastic wrap and rest for 30 minutes.
2. Step 2: Roll out the rested dough into a thin sheet about 1/8 inch thick using a rolling pin or pasta machine. Lay the sheet over a chitarra pasta cutter or a clean wooden frame with closely spaced wires and press down evenly to cut into uniform spaghetti strands, approximately 1/8 inch thick and 3-4 inches long.
3. Step 3: Bring a large pot of salted water to a rolling boil. Drop the fresh spaghetti alla chitarra into the boiling water and cook for 2-3 minutes until al dente. Reserve 1/2 cup pasta water and drain the pasta.
4. Step 4: While pasta cooks, melt 4 tbsp unsalted butter in a large skillet over medium heat. Add 4 minced garlic cloves and sauté gently for 1-2 minutes until fragrant but not browned.
5. Step 5: Add the drained pasta to the skillet with the garlic butter and 1/4 cup reserved pasta water. Toss for 1-2 minutes until the sauce thickens slightly and coats the pasta.
6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh parsley and 1/2 cup grated Pecorino Romano cheese. Toss gently and serve immediately.