This dish combines spaghetti, Mizithra
cheese and browned butter with garlic, bacon and sauteed mushrooms.
Mizithra is a Greek cheese with a mild flavor. You should also
note that it is very easy to overcook browned butter. If the butter
starts to blacken, you should clean the pan and start over.
Garlic Mizithra pasta
1 gallon water
1 cup mushrooms
2 tbsp. chopped bacon
3 tsp. chopped garlic
4 oz. browned butter *recipe follows
8 oz. dry spaghetti
1/2 cup Mizithra Cheese
Bring about one gallon of water to a boil in the sauce pan. Cook
spaghetti in the boiling water for approximately nine minutes.
While the spaghetti cooks, preheat a large skillet and sauté the
bacon for approximately three minutes.
When the bacon is done, add mushrooms and sauté for 45 seconds.
Then add the garlic and sauté for 30 seconds. Add the Mizithra and
browned butter and mix well.
Drain the cooked spaghetti in the strainer and add the spaghetti to
the large skillet with the ingredients, toss with tongs and serve
immediately.
Serves 2
*Browned Butter recipe:
1/2 cup butter (one stick - 1/4 lb)
Cut butter into cubes and place in a small saucepan with a
light-colored interior (this makes it easier to gauge the color of
the butter as it browns). Cook butter over medium heat until it
comes to a low boil, stirring frequently with a whisk for about
three minutes. Cook while stirring constantly to prevent residue
from sticking and overflowing, about four minutes or until foam
subsides.
Continue to cook until the liquid turns an amber color, one to two
minutes longer. Remove from heat.
Set aside for three to five minutes to let the sediment settle to
the bottom of the pan. Pour the browned butter through a strainer
into a small bowl and discard the sediment.
