📝 About This Recipe
Inspired by the legendary Greek-American comfort classic, this dish elevates humble ingredients into a symphony of nutty, salty, and savory flavors. The secret lies in the 'beurre noisette'—butter cooked until it reaches a deep amber hue—which perfectly complements the sharp, sheep’s milk tang of aged Mizithra cheese. This is a nostalgic, soul-warming meal that proves simplicity is the ultimate sophistication in the kitchen.
🥗 Ingredients
The Pasta
- 1 pound Spaghetti (high-quality bronze-cut preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
- 6 quarts Water (for boiling)
The Browned Butter (Beurre Noisette)
- 1 cup Unsalted Butter (high-quality European style with high fat content)
- 2 cloves Fresh Garlic (smashed and peeled)
- 1 Fresh Sage Leaf (optional, for a subtle earthy aroma)
The Cheese & Finishing
- 8 ounces Aged Mizithra Cheese (finely grated; must be the hard, aged variety)
- 2 ounces Pecorino Romano (finely grated, to balance the saltiness)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Fill a large stockpot with 6 quarts of water and bring it to a rolling boil over high heat.
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2
Once boiling, add the 2 tablespoons of kosher salt. The water should taste like the sea; this is your only chance to season the pasta itself.
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3
Add the spaghetti to the water, stirring immediately to prevent the strands from sticking together. Cook according to package directions, but aim for 'al dente'—usually 1-2 minutes less than the box suggests.
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4
While the pasta cooks, place a light-colored heavy-bottomed skillet or saucepan over medium heat. Using a light-colored pan allows you to monitor the color of the butter as it browns.
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5
Add the butter to the skillet. Once melted, add the smashed garlic cloves and the optional sage leaf to infuse the fat.
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6
Whisk the butter occasionally. It will begin to foam and bubble vigorously as the water evaporates. This will take about 5-7 minutes.
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7
Watch closely as the foam subsides. You will see small toasted brown bits (milk solids) settling at the bottom. The butter will turn a deep golden amber and smell intensely nutty.
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8
Immediately remove the skillet from the heat to prevent burning. Discard the garlic cloves and sage leaf.
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9
Before draining the pasta, carefully scoop out about 1/2 cup of the starchy pasta cooking water and set it aside.
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10
Drain the spaghetti thoroughly in a colander, then return the hot pasta to the warm stockpot.
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11
Pour half of the browned butter (including the toasted bits!) over the pasta and toss with tongs to coat every strand.
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12
Add about half of the grated Mizithra and Pecorino Romano blend, along with 2-3 tablespoons of the reserved pasta water. Toss vigorously to create a light, creamy emulsion.
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13
Transfer the pasta to a large warmed serving bowl or individual plates.
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14
Drizzle the remaining browned butter over the top and shower generously with the remaining cheese.
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15
Garnish with freshly cracked black pepper and chopped parsley. Serve immediately while the cheese is slightly melting into the hot butter.
💡 Chef's Tips
Always use aged Mizithra (Dry Mizithra) for this recipe; the soft, fresh version will not grate or provide the correct flavor profile. Don't walk away from the butter! It goes from perfectly browned to burnt in a matter of seconds. If you cannot find Mizithra, a blend of Ricotta Salata and extra Pecorino Romano is the closest substitute. Warm your serving bowls in the oven on the lowest setting to keep the butter from congealing too quickly. Use a microplane grater for the cheese to achieve a light, snowy texture that melts effortlessly into the pasta.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like an Assyrtiko or a Sauvignon Blanc to cut through the richness of the butter. Serve alongside a simple arugula salad with a lemon-shallot vinaigrette to provide a fresh contrast. Add a side of crusty roasted garlic bread to soak up any leftover browned butter at the bottom of the bowl. A side of roasted broccoli or charred asparagus with lemon zest complements the nutty flavors beautifully. For a protein boost, top with grilled shrimp or sliced herb-roasted chicken breast.