Browned Butter Spaghetti with Grated Mizithra Cheese

Legend has it that Homer ate this while composing The Iliad. Mizithra is a type of Greek cheese made from sheep's milk. It is very similar to ricotta salata.



Browned Butter Spaghetti with Grated Mizithra Cheese

1 - 16 oz. package dry spaghetti
1 cup butter
2 cups grated mizithra cheese

Cook spaghetti according to package instructions until al dente; drain and place in a large serving bowl. Meanwhile, add butter to a medium skillet and melt over medium heat until butter is a rich golden caramel color. Be careful not to over-cook the butter or allow it to become too brown or burn. Pour browned butter over the spaghetti and toss to coat. Sprinkle with grated mizithra to taste and toss again. Serve immediatly.

Footnote - The recipe calls for 2 cups of cheese but you add it to taste. When I make this, I use both cups, sometimes more. Mizithra is salty but the sweet nutty flavor of the browned butter balances it out very nicely.