Okay, guys. OMG FOOD has a new meaning: “Oh My Greek Food.” Cool? I’m into it.
Today, my friends, we are having spaghetti with browned butter and mizithra cheese. I tried calling my mom to tell her I was posting this recipe, but she didn’t answer her phone. Typical mom. Ignoring her daughter’s phone call. THANKS A LOT, MOM. NO, REALLY. IT’S FINE. I’M NOT MAD. (Nah, it’s cool.)
Anyway, I’ll tell her the next time I do talk to her and she’s going to get so excited. Because she made this SO MUCH when I was growing up. I loved it then and I love it now. It’s one of those meals you can make without thinking about it much, you know? I mean, it involves three ingredients and the flavor is anything but boring. The brown butter is the secret ingredient and the mizithra cheese packs a unique punch.
I’ve gone over this in my swiss chard and mushroom quinoa post, but if you don’t know what mizithra is (fun fact: sometimes it’s spelled myzithra), it’s a hard, dry cheese, similar to ricotta salata. It doesn’t melt so much, so your best bet is to finely grate it (I especially love my microplane for this; it’s one of my most favorite tools) and the tiny grated deliciousness will cling to your pasta.
You’ll notice I said three ingredients up there and salt wasn’t one of them. Mizithra is salty enough on its own, so you may not need to add salt. If you happen to use salted butter, you’re especially good to go. I gotchu.
If you want a baller Greek meal. Have this pasta as a side with some broiled lamb shoulder chops and for your healthy, green side, some maroulosalata? Totally going to push the Greek food on you as much as I possibly can. Because I love you.
- 8 ounces spaghetti
- ¼ cup plus 1 tablespoon butter (I use grass-fed)
- 1 loose cup freshly and finely grated mizithra cheese*
- salt (optional)*
- Cook spaghetti to package directions and drain. (Time-saver tip: grate the mizithra while waiting on the pasta to cook).
- Leave the pasta in the colander and return the pot to the stove.
- Melt the butter over medium heat, shaking the pan every so often as the butter continues to cook.
- Once the butter reaches a golden/medium-brown color, remove from heat.
- Add the pasta to the pot and toss to coat with the butter. Alternately, you can add the pasta to a serving dish and add the butter to it there. Just be sure to grab a rubber spatula to get all that butter!
- Add most of the cheese and toss to coat, reserving a small amount to top each plate with.
Note 2: I recommend tasting the pasta before adding salt. Depending on the butter and mizithra, it might be salty enough on its own.
Disclaimer: This post contains Amazon affiliate links, which means I may make a small commission if you make a purchase through them. I only recommend items I personally own and love.