Saturday, March 16, 2013

Spaghetti with Browned Butter and Myzithra


My family loves to visit The Old Spaghetti Factory and eat pasta. One of our favorite dishes is the Spaghetti with Browned Butter and Myzithra. When my husband and I were living in Idaho, the closest Spaghetti Factory was 6 hours away, so we decided to try and make our own. This is where I learned my lesson on butter verses margarine. Yes, we were in our young 20s and didn't know the difference. We used what we had in his fridge, which was margarine. As you can imagine  it did not brown like the butter would have and our first try was a big disappointment. Since then, we've made it many times with real butter (which is all we ever keep in the house) and it is delicious. I hope you enjoy it as much as we do.
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Spaghetti with Brown Butter and Myzithra
Serves 4

12 oz. dry spaghetti
1.5 sticks butter (or 12 Tablespoons)
4 oz. shredded Myzithra
2 oz. Parmesan

Cook spaghetti according to package directions. After adding the spaghetti to the boiling water, heat the butter in a large nonstick pan over medium-low heat. Use a high temperature spatula to keep stirring the butter. Melt the butter and while stirring, wait for it to start turning brown. By this time, the spaghetti should be cooked. Drain the spaghetti and then add it to the pan with the browned butter. Stir the spaghetti so the browned butter coats all the noodles. Put a quarter of the spaghetti on each of 4 plates, and then add 1 ounce Myzithra and half an ounce of parmesan to the noodles on each plate. Enjoy!

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