Brown Butter Spaghetti with Mizithra Cheese
Simple brown butter spaghetti tossed with fresh thyme and mizithra cheese. This is an awesome meal that can be on the table in less than 30 minutes!
Servings 1 cup
- 8 ounces dried uncooked spaghetti pasta
- 8 ounces unsalted butter
- 2 tbsp fresh chopped thyme
- 1 tsp cracked black pepper
- 2 1/2 cups grated mizithra cheese divided
Cook the spaghetti as per the instructions on the package and drain when ready.
Melt the butter in a heavy bottomed pan over a medium heat
Watch the butter carefully swirling it around, don't let it boil.
Try and keep skimming off the foam that sits on top of the butter. Once the butter starts to turn golden keep swirling it around until it turns a dark shade of yellow.
Let the brown sediment fall to the bottom of the pan.
Using a ladle, carefully scoop up the golden butter avoiding foam or sediment and transfer to to a separate dish.
Toss the pasta with the brown butter and add the fresh thyme, black pepper and 1 1/2 cups of the grated mizithra cheese.
Serve in a large family style bowl and top with the remaining mizithra cheese.
Serving: 1cup | Calories: 1243kcal | Carbohydrates: 87g | Protein: 16g | Fat: 93g | Saturated Fat: 58g | Cholesterol: 243mg | Sodium: 20mg | Potassium: 322mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3165IU | Vitamin C: 11.2mg | Calcium: 79mg | Iron: 2.8mg