1/1 Photo of 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.
My Private Note
Units: US | Metric
- 1Cook spaghetti until al dente.
- 2Drain spaghetti and leave in colander or drainer.
- 3Put 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.
- 4Stirring constantly, cook butter until it's a nice, light to medium brown.
- 5Remove pan from heat.
- 6Quickly return spaghetti to pan, turning to coat the strands with the butter; the spaghetti should glisten with the light coating of butter.
- 7At this point, you can add a bit more butter if you like.
- 8Once butter coats spaghetti, add cheese and mix well, so that bits of the mizithra are sticking to the spaghetti evenly.
- 9Grind a bit of pepper over the dish and mix again.
- 10Serve with extra mizithra and pepper.
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Nutritional Facts for Brown Butter Spaghetti With Greek (Mizithra) Cheese
Serving Size: 1 (73 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 313.2
- Calories from Fat 111
- Total Fat 12.3 g
- Saturated Fat 7.4 g
- Cholesterol 30.5 mg
- Sodium 104.8 mg
- Total Carbohydrate 42.5 g
- Dietary Fiber 1.8 g
- Sugars 1.5 g
- Protein 7.5 g
The following items or measurements are not included: