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garlic mizithra and browned butter pasta

Recipe by
Carrisa Brennan
McKinney, TX

Copycat of Old Spaghetti Factory's Garlic Mizithra and Browned Butter pasta

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For garlic mizithra and browned butter pasta

  • 1 c
  • 2 c
    white button mushrooms
  • 5 Tbsp
    bacon or pancetta
  • 2 Tbsp
  • 16 oz
  • 1 c
    mizithra cheese
  • 2 Tbsp
    parsley (topping)
  • 1/2 c
    mizithra cheese (topping)

How To Make garlic mizithra and browned butter pasta

  • 1
    MISE EN PLACE Cut your butter into 1/2" cubes or smaller. Slice mushrooms into 1/4" thick slices. Cut bacon slices into 1/2" x 1/2" pieces, trying to keep them as uniform as possible to avoid any over/under cooked bits. Dice garlic. Roughly chop parsley and set aside.
  • 2
    BROWN THE BUTTER Heat butter in a small sauce pan over medium heat until it comes to a roil. Stir frequently with a wisk for about 5-7 minutes, or until the foam subsides. Continue to cook until the liquid turns an amber color, about 2 minutes. Remove from heat and let sit until sediment settles to the bottom. Pour through a strainer and discard the sediment.
  • 3
    COOK THE PASTA Bring a large pot of salted water (should taste like the ocean) to a boil and drop in pasta. Cook until al dente, then drain.
  • 4
    SAUTE In a pre-heated skillet, saute the bacon until almost crispy, 3-5 minutes. Add the mushrooms to the pan and continue to saute for another 30 seconds. Stir in garlic and saute for 1-2 minutes.
  • 5
    MIX IT ALL TOGETHER Add Mizithra and clarified brown butter to the skillet and mix well. Add the drained spaghetti and toss until pasta is well coated and ingredients are evenly distributed.
  • 6
    TOP AND SERVE Serve pasta in bowls and sprinkle with left over mizithra and parsley.

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