Brown Butter Spaghetti With Greek Mizithra

By Hester

Ingredients

• 1/2 cup grated mizithra cheese
• 8 ounces spaghetti
• 4 tablespoons butter (do not substitute margarine, or to taste)
• 2 teaspoons minced garlic (optional)
• 2 teaspoons oregano (optional)
• fresh ground black pepper, to taste

Details

Servings 4
Adapted from food.com

Preparation

Step 1

1 Cook spaghetti until al dente.
2 Drain spaghetti and leave in colander or drainer.
3 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.
4 Stirring constantly, cook butter until it's a nice, light to medium brown.
5 Remove pan from heat.
6 Quickly return spaghetti to pan, turning to coat the strands with the butter; the spaghetti should glisten with the light coating of butter.
7 At this point, you can add a bit more butter if you like.
8 Once butter coats spaghetti, add cheese and mix well, so that bits of the mizithra are sticking to the spaghetti evenly.
9 Grind a bit of pepper over the dish and mix again.
10 Serve with extra mizithra and pepper.