Spaghetti with Browned Butter and Mizithra Cheese
My interpretation of my favorite Spaghetti Factory dish.
"This recipe is straightforward, fast, and easy. Not to mention...loaded with fabulous taste! The nutty, slightly sweet, complex flavor of caramel brown butter enhances the salty, slightly sweet flavor of the soft fresh Mizithra cheese creating a sinfully delicious dish. The recipe is very versatile. I sometimes add sauteed mushrooms to it, along with a splash of freshly squeezed lemon juice. For a slightly sour version, I substitute Xynomizithra cheese (aged simi-hard Mizithra). Excellent as a side dish, with a salad, to any lamb dish; or as a light meal on its own."- sgrishka
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Spaghetti with Browned Butter and Mizithra Cheese Preparation
Cook pasta in salted water according to package directions.
While the spaghetti is cooking, heat the butter over medium heat; the butter will froth a bit, and then start to turn a nice golden brown. Let the butter cook until it is a light caramel color. Set aside.
Drain the pasta.
Carefully pour off the butter into a small dish, being careful to leave behind the solids that have settled to the bottom of the pan.
Mix the butter, spaghetti, and most of the cheese (save some to sprinkle on top).
Garnish with remaining cheese.
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