Spaghetti with Mizithra and Browned Butter
This easy spaghetti with mizithra and browned butter recipe is a delicious weeknight meal that’s ready in less than 20 minutes!
This is an Old Spaghetti Factory copycat recipe for spaghetti with mizithra cheese and browned butter. We used to eat at the Old Spaghetti Factory a lot when my kids were little and one of my favorite meals, is their salad with creamy pesto dressing and the spaghetti with mizithra and browned butter. I recently found some mizithra cheese at the grocery store, so I grabbed it and made this tasty pasta for a recent lunch and it was delicious!
Spaghetti with Mizithra and Browned Butter
Ingredients:
- 4 oz spaghetti noodles, cooked in salted water, drained & 1/4 cup cooking water reserved
- 3 tbsp butter
- 1 clove of garlic, finely minced
- 1 oz mizithra cheese, finely grated, divided
- 1 oz romano cheese or parmesan cheese, finely grated
- 1 tbsp fresh parsley, finely chopped
- Sea salt and freshly cracked pepper, to taste
How to make Spaghetti with Mizithra and Browned Butter
Cook the spaghetti in a large pot of well-salted boiling water to al dente, per package instructions. Drain, reserving 1/4 cup of the reserved cooking liquid.
Meanwhile, make the browned butter by melting the butter over medium heat in a medium saucepan, stirring often. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Add the minced garlic and remove from the heat immediately; set aside until needed. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily.
Add the drained pasta to the browned butter/garlic and toss to coat evenly. Add most of the mizithra, all of the romano (or parmesan), and parsley and toss to coat evenly. adding some reserved water if needed. Season with sea salt and freshly cracked black pepper, to taste.
Pour into warm serving bowls and top with remaining mizithra cheese. Serve immediately and enjoy.
Equipment
Ingredients
- 4 oz spaghetti noodles cooked in salted water, drained & 1/4 cup cooking water reserved
- 3 tbsp butter
- 1 clove of garlic finely minced
- 1 oz mizithra cheese finely grated, divided
- 1 oz romano cheese or parmesan cheese finely grated
- 1 tbsp fresh parsley finely chopped
- Sea salt and freshly cracked pepper to taste
Instructions
- Cook the spaghetti in a large pot of well-salted boiling water to al dente, per package instructions. Drain, reserving 1/4 cup of the reserved cooking liquid.
- Meanwhile, make the browned butter by melting the butter over medium heat in a medium saucepan, stirring often. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Add the minced garlic and remove from the heat immediately; set aside until needed. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily.
- Add the drained pasta to the browned butter/garlic and toss to coat evenly. Add most of the mizithra, all of the romano (or parmesan), and parsley and toss to coat evenly, adding some reserved water if needed. Season with sea salt and freshly cracked black pepper, to taste.
- Pour into warm serving bowls and top with remaining mizithra cheese. Serve immediately and enjoy.
Simple but so flavourful with cheese and brown butter!
So, the first thing I did was look up mizithra cheese as I’d never heard of it. As good as this dish looks, I can’t imagine finding the cheese around these parts.
I’m like Larry, I had to look up mizithra cheese as I had never heard of it before. That is one nice thing about the blogging world, you discover so much. Your pasta dish sounds great with the brown butter and cheese.