Spaghetti And Browned Butter With Mizythra Cheese Recipes

Steps:

• Cook pasta in large pot of salted, boiling water until al dente. Drain.
• When pasta is almost done, start slowly melting butter over medium heat until golden. Skim butter solids off top. Toss pasta with butter. Sprinkle with cheese to taste.

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.

Steps:

• Directions for browned butter: Melt butter in a small pot while spaghetti is cooking.
• Cook 3-5 minutes until butter foams and rises. You will see a golden brown color when it is done.
• Remove from heat immediately and put aside.
• Grate mizythra cheese and put aside.
• Drain spaghetti once it is done.
• Serve spaghetti on plates or in bowls.
• Add about 1/4 cup of melted browned butter to each serving of spaghetti.
• Sprinkle with generous serving of mizythra. (warning: mizythra is very rich cheese).
• Some people like to add a small amount of marinara or meat sauce. Others (such as myself) enjoy it plain.
• Enjoy!