Brown Butter Spaghetti With Greek (Mizithra) Cheese

READY IN: 25mins
Recipe by Lizzie-Babette

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.

Top Review by stacylu

YUM!!! This is like Spaghetti Factory's dish that I've been missing. I didn't have spaghetti noodles so I used 12 oz penne and doubled the amount of garlic because I love it. I think I ended up using 5 Tbs of butter when it was done. The oregano, garlic, and cheese taste so good together. Thank you for this recipe, it hit the spot tonight!

Ingredients Nutrition

Directions

  1. Cook spaghetti until al dente.
  2. Drain spaghetti and leave in colander or drainer.
  3. 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.
  4. Stirring constantly, cook butter until it's a nice, light to medium brown.
  5. Remove pan from heat.
  6. Quickly return spaghetti to pan, turning to coat the strands with the butter; the spaghetti should glisten with the light coating of butter.
  7. At this point, you can add a bit more butter if you like.
  8. Once butter coats spaghetti, add cheese and mix well, so that bits of the mizithra are sticking to the spaghetti evenly.
  9. Grind a bit of pepper over the dish and mix again.
  10. Serve with extra mizithra and pepper.

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