Recipe: Old Spaghetti Factory Garlic Mizithra (Mizithra Browned Butter Pasta)

OLD SPAGHETTI FACTORY GARLIC MIZITHRA

1 gallon water
8 oz. dry spaghetti
2 tbsp. chopped bacon
1 cup sliced mushrooms
3 tsp. chopped garlic
4 oz. browned butter (recipe follows)
1/2 cup Mizithra Cheese (Greek hard cheese)*

Bring about one gallon of water to a boil in the sauce pan. Cook spaghetti in the boiling water for approximately nine minutes.

While the spaghetti cooks, preheat a large skillet and saute the bacon for approximately three minutes.

When the bacon is done, add mushrooms and saute for 45 seconds. Then add the garlic and saute for 30 seconds. Add the cheese and browned butter and mix well.

Drain the cooked spaghetti in the strainer and add the spaghetti to the large skillet with the ingredients, toss with tongs and serve immediately.

*If you can't find Mizithra, Kassari or a combination of ricotta salata and Romano cheese may be substituted.

BROWNED BUTTER

1/2 cup butter (one stick - 1/4 lb)

Cut butter into cubes and place in a small saucepan with a light-colored interior (this makes it easier to gauge the color of the butter as it browns). Cook butter over medium heat until it comes to a low boil, stirring frequently with a whisk for about three minutes. Cook while stirring constantly to prevent residue from sticking and overflowing, about four minutes or until foam subsides.

Continue to cook until the liquid turns an amber color, one to two minutes longer. Remove from heat.

Set aside for three to five minutes to let the sediment settle to the bottom of the pan. Pour the browned butter through a strainer into a small bowl and discard the sediment.

Note: It is very easy to overcook browned butter and go from brown to burnt. If butter starts to blacken, you should dump it start over.

Makes 2 servings
Source: Old Spaghetti Factory