At Monzu, the spaghetti alla chitarra is made with fresh egg pasta cut on a traditional chitarra, giving it a square profile and springy bite. The dish typically comes dressed in a slow-simmered tomato or meat-based sauce, with grated aged cheese and olive oil to round it out. Each forkful has a pleasing chew and richness, and the sauce clings closely to the strands so you get a balanced mouthful every time. Food writers and regulars consistently highlight this spaghetti as one of the pastas that shows off the kitchen’s skill with housemade dough and careful sauce work.