Ingredients
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1/2
-
8
-
4
-
2
-
2
-
-
-
-
-
-
-
-
-
-
Directions
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.,What protein would be best to serve with this?,Excellent recipe – not a whole lot of ingredients, easy to do, and such a rich and delicious result. I usually make it with just the garlic and skip the oregano. use thin spaghetti and it’s a big hit at home.
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Steps
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1
Done
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Cook Spaghetti Until Al Dente. |
|
2
Done
|
Drain Spaghetti and Leave in Colander or Drainer. |
|
3
Done
|
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. |
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4
Done
|
Stirring Constantly, Cook Butter Until It's a Nice, Light to Medium Brown. |
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5
Done
|
Remove Pan from Heat. |
|
6
Done
|
Quickly Return Spaghetti to Pan, Turning to Coat the Strands With the Butter; the Spaghetti Should Glisten With the Light Coating of Butter. |
|
7
Done
|
at This Point, You Can Add a Bit More Butter If You Like. |
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8
Done
|
Once Butter Coats Spaghetti, Add Cheese and Mix Well, So That Bits of the Mizithra Are Sticking to the Spaghetti Evenly. |
|
9
Done
|
Grind a Bit of Pepper Over the Dish and Mix Again. |
|
10
Done
|
Serve With Extra Mizithra and Pepper. |
