We love the Spaghetti with Browned Butter and Mizithra Cheese at a certain restaurant. Even the boys ask for it! It isn’t a convenient spot for us to dine at often so I have started making the dish at home. Anytime I mention that I make it I am asked for the recipe so I thought I would share it here.
Mizithra Cheese is often the part of the dish that can put a damper on making it at home. It isn’t a cheese that all grocers carry. If I happen to not have Mizithra I just purchase a slab of Parmesan instead and add a dash of salt to it after grating.
What you need:
8 oz. Angel Hair Pasta (I use Barilla Plus as it has added Protein and Fiber)
3/4 Stick Butter sliced into pieces
4 oz grated Mizithra Cheese
Cook Pasta according to Package Directions. (I do mine al dente but that is just our preference). While your pasta is cooking add your sliced butter to a small saucepan over medium heat. You will need to watch your butter as you want to brown it not burn it. As your butter begins to melt it will typically appear yellow and begin to pop. Swirl your pan to reduce the popping and splatter. Next you will notice a nutty aroma and it will begin to foam. Soon you will notice brown specks in the foam. Once you see several specks in the foam it is time to remove the butter from heat. Your butter will now be a nice golden brown color. Set the butter aside to cool for a minute and allow the sediment to settle at the bottom of the pan.
Pour the browned butter out of the pan leaving the sediment in the pan. You can either do this carefully or use a strainer. I have done it often enough that I simply pour. You can see what the sediment looks like in the photo below.
Plate your Pasta, pour browned butter over and add grated Mizithra (or salted Parmesan). Toss and enjoy!
Contact Robyn at Robyn@theneighborhoodmoms.com