Recipe: Spaghetti Factory a la Homer Sauce

Spaghetti Factory a la Homer Sauce
Source: Gary Linder, Executive Chef, The Old Spaghetti Factory

The a la Homer sauce is a browned butter and myzithra cheese dish. Myzithra is a salty sheep's milk cheese; you can find it in any grocery store that has a good "upscale" deli section. It comes in two varieties, a soft cheese like Ricotta or Chevre, and a firm version like parmesan or romano. Use is the firmer version. It has a milder flavor than most Italian "grating" cheeses; or try a blend of about two parts grated Asiago to one part Romano, the mildest variety you can find if you can't find the Myzithra.

2 sticks (1 cup) butter
1 cup myzithra -- grated

Cut butter into 8-10 pieces and place in a 2 quart saucepan. Heat on medium, until butter reaches slow boil.

Once butter begins to boil, stir constantly with a whisk to prevent residue from sticking to pan.

Continue stirring, to keep the foam from overflowing (about five minutes)

Once the butter stops foaming and rising, continue cooking for another 1-2 minutes.

The butter will reach a nut-brown color and have a pleasant caramel aroma. Add cheese and whisk till mixed. If you like texture, leave chunks.

Remove from heat and let stand about two minutes, before pouring over warm pasta in a bowl.

A good strong Italian sausage fry goes wonderfully with this dish, try a chicken-basil sausage.