Recipe for Spaghetti with Browned Butter and Mizithra at Life's Ambrosia

Do you ever have one of those things that once you discover it, you don’t know how you ever lived without it? That just happened to me. I, believe it or not, just discovered browned butter and I think I’m in love. It’s so nutty and delicious that it’s absence from my recipe repertoire for so long is pure blasphemy. What do you do with browned butter you ask? Well, when you take the deliciously nutty concoction, pour it over steaming hot pasta and toss it with mizithra cheese you have an easy, scrumptious pasta that you won’t be able to get enough of.

Of course I had heard of browned butter before but had never made it at home. With a little research I discovered that it is really not that difficult to make. All you need is some butter, a pan without a black bottom so you can see butter browning and the patience to stand in front of the stove to watch the butter melt and turn brown. That last part is particularly important. If you don’t stand there and watch it, it can go from perfectly browned butter to not-so perfect black butter in a very short time. Black butter is used for some dishes but will have an entirely different taste than the nutty browned butter that you want for this recipe. Simply watch your butter really closely and you will have an amazingly simple, delicious dinner.

Serves 4

You will need:

1 pound dried spaghetti
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, cut into tablespoons
1 cup grated mizithra cheese
fresh cracked black pepper and kosher salt
chopped fresh parsley

Cook pasta according to package directions. Meanwhile, brown your butter.
In a stainless steel skillet or pot, heat butter over medium heat, As butter melts, it will foam slightly. Continue to cook until you notice little brown bits forming at the bottom of the pan. Stir the butter or shake the pan and continue cooking until the butter is a tan color and has a nutty aroma. Remove from heat and set it on a cool surface because it will continue to cook in the pan.
Strain your pasta and return it to the pasta pot. Pour browned butter over the top and sprinkle with mizithra cheese. Toss to combine. Season to taste with fresh cracked pepper and kosher salt.
Transfer to platter. Sprinkle with parsley and serve.

Note: The mizithra cheese doesn’t really melt. So that is something to keep in mind when you are shredding it. I prefer the the medium sized shreds but you can also do a fine grate if you’d like.

Enjoy!

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Responses to "Spaghetti with Browned Butter and Mizithra"

“
I’m in love with this spaghetti. It’s my favorite thing at Spaghetti Factory. I tried making it once myself & it didn’t seem to taste the same. Yours looks YUM!
”

- Lori @ RecipeGirl

“
This is such a simple and delicious recipe. Gorgeous photo too! (By the way I think it is Smitten Kitchen who has a recipe for browned butter apricot bars…it has been on my must try list for a long time.)
”

- Phoo-D

“
I’m with Lori as Spaghetti with Mizithra cheese is my favorite at Spaghetti Factory. Maybe my versions never came out because I didn’t brown the butter. I’ll have to give this a try.
”

- Mrs. L

“
That looks soooo good!! Let’s say you can’t find Mizithra cheese, what would you recommend using?
”

- Jenn

“
Twas also going to comment that this looks exactly like the spaghetti factory one that I rarely will let myself be treated to… now it will be even harder to stay away from!!!
”

- J

“
I have never heard of Mizithra cheese, is it a local specialty or a certain ethnic type?
I would love to know more about it and please what to substitute if I can not find it In farm country, Illinois. USA. Thanks!
”

- katklaw777

“
What a simple photograph. wonderfully done. I recently posted 8 inspirational pasta shots. Would you mind if I use your photograph in the article?

Here is the original post http://www.learnfoodphotography.com/2009/12/8-inspirational-pasta-shots/
”

- Neel | Learn Food Photography

“
I love pasta done simply like this! I, too, have just recently discovered brown butter – something else you can do is fry up fresh sage leaves in the butter as it browns, then toss them with the pasta.
”

- Susan Marie

“
Thank you everyone for your nice comments! Mizithra is a greek cheese that I usually find in the imported cheese section at my supermarket. If you can’t find it, there really is no substitute that will give you the exact same flavor but a blend of freshly shredded Parmesan and Romano cheese would be just as delicious.

Neel- Thank you for asking before using it! We don’t mind if you use the photo as long as it links back to the recipe.

Susan Marie- Thank you for that suggestion. That sounds wonderful!
”

- Deseree

“
Love brown butter!
”

- chocolate shavings

“
I love browned butter! Make it all the time for a bit of pan fried ravioli. Thanks for the sharing!
”

- C. Karnitz

“
Takes me back to my childhood. I absolutely hated tomato sauce when I was a kid, so when my parents took me to Spaghetti Factory I would order this. Mizithra is sooo good. And you’re right, brown butter is wonderful! …Oh, and I love tomato sauce now that I’m all grown up.
”

- Chad

“
So glad to see you do this dish. I’ve only attempted this once and it just wasn’t right. Can’t wait to try it your way although probably more Mizithra as I love that cheese. Mizithra just doesn’t taste as good in anything else and to me there is no substitue for it in this dish.
”

- Teresa