Mizithra Browned Butter Pasta
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Unrated
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
International
Mizithra Browned Butter Pasta
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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.
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Ingredients
- 1 pound dried long pasta such as spaghetti, bucatini, or linguine, 450 grams
- 1/4 cup pasta water reserved, 60 milliliters
- 1/2 cup unsalted butter
- 2 cloves garlic peeled and minced
- 4 ounces mizithra cheese freshly grated, dry, 113 grams
- 2 ounces Pecorino Romano cheese freshly grated, 57 grams
- 1/2 teaspoon black pepper freshly ground
- salt to taste
- parsley chopped, fresh
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.
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