Mizithra Browned Butter Pasta
A recipe for Mizithra Browned Butter Pasta! Al dente pasta is coated with flecks of brown butter, freshly grated cheese, and black pepper for a quick and easy meal.
Servings 4 Servings
Ingredients
- 1 pound (450 grams) dried long pasta such as spaghetti, bucatini, or linguine
- 1/4 cup (60 milliliters) reserved pasta water
- 1/2 cup (113 grams) unsalted butter
- 2 cloves garlic peeled and minced
- 4 ounces (113 grams) dry Mizithra cheese freshly grated
- 2 ounces (57 grams) Pecorino Romano freshly grated
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
- Fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until just tender, al dente. Drain, reserving 1/4 cup (60 milliliters) of the pasta water, and set aside.
- Meanwhile, in a small skillet or saucepan, melt the butter over medium-low heat.
- Swirl or lightly stir the butter as it melts, starts to foam, and brown flecks form across the bottom of the pan.
- Once the butter becomes lightly golden and fragrant, add the garlic and immediately remove from heat.
- Set aside for 1 minute to allow the garlic to heat through.
- In a medium bowl, toss together the grated Mizithra and Pecorino Romano cheese. Set aside.
- Toss the pasta with the browned butter in the large pot, adding the reserved pasta water as needed to bring everything together in a thin coating.
- Toss in 3/4 of the grated Mizithra and Pecorino Romano mixture, then the black pepper.
- Season with salt to taste.
- Serve immediately with a sprinkling of chopped parsley and the remaining cheese.