Green Spaghetti alla Chitarra with Cacio e Pepe



Green Spaghetti alla Chitarra with Cacio e Pepe

Today we present an irresistibly creamy dish of fresh egg pasta: green spaghetti alla chitarra with cacio e pepe, a delightful idea perfect for your Easter menu. Once brought to the table, the vibrant green color of the pasta immediately catches the eye, emanating freshness and vitality. These particular spaghetti alla chitarra, with their distinctive square shape, are prepared by incorporating spinach leaves into the traditional ingredients, which not only color the dough but also enrich it with flavor. The sauce, inspired by spaghetti cacio e pepe, delicately embraces each strand of spaghetti, forming a creamy and enveloping veil. Pecorino cheese, with its typical strong notes, harmoniously blends with the pepper, giving the pasta a rich and savory taste. Discover all the secrets to making green spaghetti alla chitarra with cacio e pepe at home and explore other tantalizing sauces for this special pasta shape:

  • Spaghetti alla chitarra with meatballs
  • Spaghetti alla chitarra with octopus ragù
  • Spaghetti alla chitarra with black olive sauce, asparagus, and pancetta
  • Spaghetti alla chitarra with chestnut flour, mushrooms, pumpkin, and sausage


Spinach 1 lb (450 g) - raw
Flour 00 3 ¼ cups (400 g)
Eggs 2
for the sauce
Pecorino Romano PDO cheese 10.6 oz (300 g)
Black pepper to taste
Lemon peel to taste

How to prepare Green Spaghetti alla Chitarra with Cacio e Pepe

To prepare the green spaghetti alla chitarra with cacio e pepe, start with the dough: in a pan, place the washed spinach 1, cover with a lid 2, and let them wilt for about 5 minutes, or until softened 3.

Squeeze them well by pressing them on a colander 4, then transfer them to a mixer 5 to chop them 6. Set aside; you will need 7 oz of chopped spinach.

In a bowl, add the flour 7 and eggs 8, then mix with a fork to combine the ingredients 9.

Transfer the dough to a floured surface 10 and knead energetically for about 10 minutes 11 until you get a smooth and homogeneous dough. Form a dough ball, cover it with the bowl, and let it rest for 30 minutes 12.

Take the dough ball and place it on the floured surface 13, cut off 1/3 using a dough scraper or a knife 14. Keep the rest of the dough covered to prevent it from drying out. Roll the dough ball with a rolling pin 15.

You need to get a rectangular sheet with a thickness of 1/12 inch (2 mm) 16. Try to make a rectangle that fits the size of your chitarra. Now lift the pasta by rolling it around the rolling pin and unroll it onto the chitarra 17. Roll the rolling pin over the pasta, pressing firmly to cut the sheet with the strings and thus obtain the typical spaghetti 18. Continue this way with the rest of the dough.

Form a nest with the spaghetti alla chitarra, lightly flouring them, then set them aside at room temperature 19. Meanwhile, bring water to a boil for cooking the spaghetti. Now prepare the cacio e pepe sauce: in a bowl, add the finely grated Pecorino Romano cheese, add a ladle of pasta cooking water 20, and mix vigorously with a whisk 21 or a spatula. You should get a smooth and lump-free paste. Cook the spaghetti in boiling water for 2-3 minutes.

Now grind the black pepper in a pan and toast it for a few moments to intensify its aromas and flavors 22. Add a ladle of pasta cooking water 23 and drain the spaghetti into the pan 24.

Let the pasta cook for another minute, then turn off the heat and add the Pecorino paste 25. Adjust the consistency with a ladle of pasta cooking water and mix 26. Finish with grated lemon zest 27.

Serve the green spaghetti alla chitarra with cacio e pepe, garnishing the plates with more lemon zest 28 and ground black pepper 29. Enjoy them hot and creamy 30!

How to store

Consume the green spaghetti alla chitarra with cacio e pepe immediately to preserve their creaminess. You can freeze the green spaghetti alla chitarra raw. To freeze, place the nests well spaced on a tray and put them in the freezer to harden for a couple of hours. Once well hardened, transfer them to freezer bags and store them again in the freezer. When ready to use, cook them directly from frozen in boiling water and proceed as per the recipe.


If you don't have a mixer, you can chop the spinach with a knife.