brown butter pasta

What can I say. I’m not proud of bringing this to you, but I am. It’s a terrible–and wonderful–indulgence. I’m sorry, and you’re welcome.

If you’ve ever been to the Old Spaghetti Factory, you know all about this pasta. If you haven’t ever been, I insist you experience it once in person or at least online, to understand it’s kitchy glory. This pasta is a great representation of their whole heavy-without-apology menu. It’s everything you’re supposed to have rarely, if at all, in one over-sized portion: white pasta, under a pile of salty cheese in a sauce made entirely of butter. Dig.In.

Spaghetti in Browned Butter and Mizithra Cheese

*This technically could serve 4…but it won’t.

1/2 lb dried spaghetti, uncooked
1/4 c unsalted butter
Kosher salt
1/2 c coarsely grated Mizithra or ricotta salata cheese

Add the pasta to a large pot of well-salted boiling water and cook to package instructions (about 7 minutes.)

Add butter to a large, high-sided hot skillet over medium-high heat. Add a modest pinch of salt. Let the butter melt, bubble, subside and start to brown. Once you see it browning and once it emits a nutty aroma, turn off the heat. When the pasta is done, drain and add it to the skillet and toss it well in the butter. Transfer to a serving platter and sprinkle the cheese evenly over top. Serve immediately.

Serves 2…*