About This Recipe
There's something deeply satisfying about a bowl of pasta tossed in nutty brown butter and finished with Mizithra cheese — it's the kind of dish that tastes like you spent all afternoon in the kitchen, when it really takes just 17 minutes. The Old Spaghetti Factory made this famous, but honestly, you don't need a restaurant to get it right at home.
What makes this dish sing is the contrast between the warm, caramelised butter and the bright, slightly tangy Mizithra. The garlic and onion provide a gentle backbone without overpowering anything, and the starchy pasta water does the heavy lifting to create a silky coating that clings to every strand. It's comfort food that feels elevated.
Tips for the Best Brown Butter Mizithra Pasta
The secret to getting the sauce right lives in two places: browning the butter until it smells like toasted hazelnuts and turns amber-gold, then reserving enough pasta water to loosen everything into a glossy coating. Don't skimp on salting the cooking water — it should taste like seawater. Toss the pasta in the sauce for a full minute so it finishes cooking and absorbs the flavours.
What to Serve With It
This pasta shines alongside a simple green salad dressed with lemon juice and good olive oil, or roasted asparagus with a squeeze of lemon. For something heartier, serve it with pan-seared chicken thighs or a crisp Caesar salad. A glass of Pinot Grigio or a local Ontario white wine pairs beautifully. Crusty sourdough on the side is non-negotiable for soaking up every last drop.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of water or milk to coax the sauce back to life — the microwave will make the Mizithra rubbery. If the pasta looks dry, add a drizzle of olive oil and a pinch of salt before serving. It's best enjoyed fresh, but it does reheat acceptably.
