Browned Butter and Mizithra Pasta

Browned Butter Mizithra Pasta

Brown Butter Mizithra Pasta is one of my all-time favorite pasta dishes. We typically serve it with a homemade Chicken Marsala, but it works well with almost any meaty main dish.

Have you ever tried Mizithra cheese? It isn't a very common, but it sure has a creamy rich flavor and goes perfectly with the flavor of browned butter. Mizithra cheese is a little bit salty and doesn't melt fully. It is perfect in this dish because you get a concentrated burst of flavor when biting into it.

When you go to the store for this cheese, you will find it in the deli amongst all the specialty cheeses. It is a bit pricey, but that's okay because you won't need very much. Mizithra cheese freezes well. Sometimes I buy too much and then I freeze it. It's not a cheese that I use in a ton of dishes so I usually just save it for the next time I make this pasta.

Why You'll Love This Dish

• Very Few Ingredients - You only need pasta, butter, mizithra, salt, and optional herbs.
• Big Flavor From A Simple Method - Browning the butter changes the whole dish and gives it a deep, toasted flavor.
• Great For Pairing - It fits easily next to chicken, steak, pork, seafood, or vegetables.
• Fast Enough For Weeknights - The whole recipe comes together in about the time it takes to boil pasta.
• Easy To Adjust - You can swap the noodle shape, change the herbs, or add extra cheese to suit the meal.

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Salted Butter - This is the heart of the sauce. Browning it creates a nutty, rich finish. Unsalted butter works too, though you may need a bit more salt at the end. If you really want to make the best version of this, use Irish butter like Kerrygold.
• Thin Spaghetti - Thin noodles catch the browned butter and cheese really well. Angel hair can work in a pinch, though it cooks faster and needs closer attention.
• Shredded Mizithra Cheese - This dry, salty cheese gives the pasta its signature flavor. If you cannot find it, a mix of Pecorino Romano and Parmesan gets you in a similar direction.
• Salt - A small amount sharpens the flavor of the pasta and balances the butter. Taste after mixing since the cheese is already salty.
• Fresh Herbs - Optional, though useful if you want a fresher finish. Parsley is the easiest choice and keeps the flavor clean.

Make some Grilled Garlic Bread!

How To Make This Recipe

1. Start with the browned butter - Browning butter has a fancy reputation but is actually really easy.
   • Place your butter in a pan, and turn the heat to medium-low.
   • Keep stirring until fully melted.
   • Pay attention now 😉
   • The butter will start to foam. That's okay! Under it is starting to brown. Don't mess with it too much!
   • The color of the butter will start to brown.
   • Tilt the pan around to keep an eye on the color.
   • Keep on heat until the butter is a light to medium brown.
   • There is a fine line between brown and TOO brown, so it is imperative that you keep watching. I have had to start over more than once while making this. There's also this thing where if it isn't brown ENOUGH it just feels a little greasy and doesn't add that nutty flavor that you want.
   • Remove from the heat when done and set aside.

2. Start The Water - Bring a large pot of well-salted water to a boil for the pasta.
3. Cook The Pasta - Boil the thin spaghetti according to the package directions until just tender.
4. Drain Very Well - Drain the pasta thoroughly. You want as little extra water as possible so the butter and cheese coat the noodles properly.
5. Toss And Finish - Add the hot drained pasta to the browned butter and toss with the shredded mizithra cheese. Season with salt to taste and stir in fresh herbs, if using.

Serve This With

One of my absolute favorite dishes is my Chicken Marsala Recipe. This dish goes perfectly with this pasta. I love to make it with a little extra gravy to drizzle over the pasta. Delicious. There's also my Traeger take on it with my White Wine Chicken and Mushrooms too.

Looking to have seafood tonight? My Traeger Grilled Shrimp Kabobs are perfect with this pasta, as is the Traeger Grilled Salmon we just posted a few weeks ago.

Want to keep it simple? Try my Traeger Grilled Chicken recipe or my very easy and full-of-flavor Traeger Grilled Chicken Kabobs.

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