Prepare to embark on a culinary journey that will transform your ordinary pasta night into an extraordinary gastronomic experience! This Browned Butter and Mizithra Pasta is not just a recipe—it's a flavor revelation that combines the rich, nutty essence of browned butter with the tangy, salty punch of Mizithra cheese. In just 25 minutes, you'll create a dish so delicious, it'll make your taste buds dance and your dinner guests wonder if you've secretly trained in an Italian kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz spaghetti
- 1/2 cup unsalted butter
- 1 cup Mizithra cheese, grated
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz of spaghetti, 1/2 cup of unsalted butter, 1 cup of grated Mizithra cheese, 1/4 cup of chopped fresh parsley, and salt and pepper to taste.
- Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil over high heat.
- Once the water is boiling, add the spaghetti. Cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent the pasta from sticking.
- While the spaghetti is cooking, prepare the browned butter. In a medium saucepan, melt the unsalted butter over medium heat. Keep an eye on it as it melts, stirring occasionally.
- Continue to cook the butter until it turns a light golden brown color and develops a nutty aroma, about 5-7 minutes. Be careful not to burn it; the color should be a rich amber.
- Once the butter is browned, remove it from the heat and set it aside. If desired, you can strain it through a fine-mesh sieve to remove any milk solids, but this step is optional.
- When the spaghetti is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti in a colander.
- Return the drained spaghetti to the pot over low heat. Pour the browned butter over the spaghetti and toss to combine.
- Add the grated Mizithra cheese to the pasta, along with the reserved pasta water a little at a time, until you reach your desired sauce consistency. Toss everything together until the pasta is well coated.
- Season the pasta with salt and pepper to taste. Stir in the chopped fresh parsley for a burst of flavor and color.
- Serve the Browned Butter and Mizithra Pasta immediately, garnished with additional Mizithra cheese and parsley if desired.
Tips
- Watch the butter carefully while browning—the line between perfectly browned and burnt is thin. Look for a golden amber color and nutty aroma.
- Use a light-colored pan when browning butter to easily monitor its color change.
- Reserve pasta water before draining—it's liquid gold for creating a silky, clingy sauce.
- Grate the Mizithra cheese fresh for the most intense flavor and best melting properties.
- For an extra flavor boost, toast some pine nuts or breadcrumbs to sprinkle on top.
- Serve immediately to enjoy the pasta at its creamy, buttery best.
- If you can't find Mizithra, a mix of Parmesan and ricotta can make a good substitute.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 15g
Fat: 38g
Saturated Fat: 24g
Cholesterol: 105mg
