BROWN BUTTER SPAGHETTI WITH GREEK (MIZITHRA) CHEESE
I remember this as being the de facto side dish, with a salad, to any lamb dish I had growing up, in my Greek grandparents' house. I make it quite often, and have never had a recipe, so beware, the measurements may be a bit off. I sometimes don't add the garlic and oregano, but they do add a nice zing to the dish.
Provided by Lizzie-Babette
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook spaghetti until al dente.
- Drain spaghetti and leave in colander or drainer.
- Put butter (and garlic and oregano, if using) into hot pan and put it back on the burner, making sure heat is medium to medium-high.
- Stirring constantly, cook butter until it's a nice, light to medium brown.
- Remove pan from heat.
- Quickly return spaghetti to pan, turning to coat the strands with the butter; the spaghetti should glisten with the light coating of butter.
- At this point, you can add a bit more butter if you like.
- Once butter coats spaghetti, add cheese and mix well, so that bits of the mizithra are sticking to the spaghetti evenly.
- Grind a bit of pepper over the dish and mix again.
- Serve with extra mizithra and pepper.
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Harsh Arora
[email protected]This dish is a great way to use up leftover spaghetti. I had some cooked spaghetti in the fridge and I was looking for a quick and easy way to use it up. This dish came together in no time and it was delicious.
Krishuv Lama
[email protected]I'm always looking for new and interesting pasta dishes. This one definitely fits the bill. The brown butter and mizithra cheese sauce is unlike anything I've ever had before. I will definitely be making this again.
Nicole Kutasz
[email protected]This recipe is a great way to impress your guests. It's elegant and delicious. I served it with a glass of white wine and it was a perfect meal.
tivok KA
[email protected]I'm a huge fan of Greek food and this dish did not disappoint. The mizithra cheese gave the sauce a really unique flavor. I will definitely be making this again.
Siyanda Siyanda
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. The dish still turned out great. The vegetables added a nice sweetness to the sauce.
Steven Parrott
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the creamy sauce and the crispy bread crumbs. I will definitely be making this again.
Ottunba Abiola
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The brown butter and mizithra cheese sauce is so rich and flavorful. I served it with a side salad and it was a perfect meal.
Harry Vuzel
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of creamy pasta sauces, but the brown butter and mizithra cheese made this one really special. The lemon zest added a nice brightness and the crispy bread crumbs gave i
varati limbu
[email protected]This recipe is a great way to use up leftover spaghetti. I had some cooked spaghetti in the fridge and I was looking for a quick and easy way to use it up. This dish came together in no time and it was delicious. The brown butter and mizithra cheese
Muhammad Saleem Niazi
[email protected]I'm not a huge fan of spaghetti, but this dish changed my mind. The brown butter and mizithra cheese made all the difference. I especially liked the crispy bread crumbs on top. Yum!
Quamruzzaman Reza
[email protected]Followed the recipe to a T and it turned out perfectly. The pasta was cooked just right, the sauce was creamy and flavorful, and the mizithra cheese added a nice tang. Will definitely be making this again!
Julia “Jules” Mofokeng
[email protected]This spaghetti dish was divine! The brown butter added a nutty and rich flavor, while the Greek mizithra cheese gave it a creamy and tangy touch. I loved the addition of lemon zest, which brightened up the whole dish. Definitely a keeper!