Spaghetti or Maccheroni alla Chitarra? The reason that I am mentioning this difference in names is that although ‘maccheroni alla chitarra’ is a classic southern Italian pasta originating in Abruzzo, in Northern Italy it is called spaghetti alla chitarra because maccheroni is the name the Northern Italians give mostly to short pasta tubes.
For a classic Abruzzese ragu: In a wide skillet, heat the olive oil over low heat. Gently saute the onion with the guanciale until the onion is translucent and the guanciale melts (don't let it burn or crisp). Season with a pinch of salt. Add the meat and let it brown evenly. Add the wine and bring to a simmer; let it reduce slightly.
Cook the pasta in a large pot of boiling water for a few minutes or until al dente. Drain and toss with a classic Abruzzese ragu (recipe below), served with grated Pecorino cheese.
Cut the sheet into 8 x 24 inch rectangles. Lay each rectangle length-wise over the"chitarra" and push down on each one with the rolling pin to make the macaroni, OR cut into narrow strips so that it looks like something between spaghetti and a narrow fettuccine noodles. Bring water to a boil in a large pot. Add the salt to the water.