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Old Spaghetti Factory Mizithra Cheese Browned Butter Spaghetti

brown butter pasta
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Ingredients

Scale
  • 200g spaghetti
  • 3 tbsp unsalted butter (preferably European-style)
  • 1 cup crumbled mizithra cheese, divided
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • 1 tbsp extra virgin olive oil
  • ¼ cup reserved pasta water
  • Optional additions:
  • ½ tsp lemon zest
  • ¼ tsp red pepper flakes
  • 2 tbsp pine nuts, toasted

Instructions

  1. Fill a large pot with water (about 4 quarts) and add 1 tablespoon of salt. Bring to a rolling boil over high heat.
  2. Add the spaghetti to the boiling water and cook until al dente according to package directions (typically 8-10 minutes).
  3. Reserve ¼ cup pasta water, then drain the pasta but do not rinse. Toss with a small drizzle of olive oil to prevent sticking.
  4. In a large skillet over medium heat, add the unsalted butter and allow it to melt completely.
  5. Continue cooking the butter while swirling occasionally until it foams, then turns golden brown and develops a nutty aroma (about 3-5 minutes).
  6. Reduce heat to medium-low and add the minced garlic to the browned butter. Sauté for 30-45 seconds until fragrant but not browned.
  7. Add the cooked spaghetti directly to the skillet with the browned butter and garlic. Using tongs, gently toss to coat evenly.
  8. If the pasta seems dry, add a splash of the reserved pasta water to create a silkier sauce.
  9. Remove the skillet from heat and immediately add about ¾ of the crumbled mizithra cheese. Toss gently to distribute.
  10. Season with salt and freshly ground black pepper as needed, remembering that mizithra cheese is already salty.
  11. Add the chopped fresh parsley and toss once more to incorporate.
  12. Transfer to warmed serving plates, sprinkle with remaining mizithra cheese, and drizzle with any remaining browned butter from the pan.

Notes

  • For the best flavor, use high-quality European-style butter which has a higher fat content.
  • A light-colored pan helps you monitor the butter’s color change and prevent burning.
  • Mizithra cheese can be found in specialty cheese shops or Greek markets. In a pinch, substitute with a mixture of pecorino romano and ricotta salata.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

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