Have you ever ordered Myzithra Cheese spaghetti at the Old Spaghetti Factory? If you haven’t, you should, it’s one of our favorites. It’s the kind of meal where you will never have to say “two more bites” with your kids. Next time you’re there, you should try the Manager’s Favorite and try combining Myzithra with one of your favorite sauces, it’s so good.
Did you know that this sauce is also really easy to make at home? Most gourmet cheeses can by found at your local grocery store. Here is Utah, I have found Myzithra at both Harmons Grocery Stores and at Maceys Grocery Stores.
Once you have grated all the cheese, you just need to brown some butter. Here’s how:
To make browned butter, use 1 stick of cold butter placing it in a cold sauté pan, we use salted butter, but you can also use unsalted if you prefer. On a stovetop burner set to a medium temperature, begin to melt and simmer the butter, being careful not to let it burn. After several minutes, the butter will begin to foam, which is caused by the heating of the milk solids. As the foam drops to the pan bottom, it may begin to burn so use caution in not allowing too much heat to reach the butter, making sure it doesn’t become blackened. As the butter begins to turn into a caramel color with a delicious nutty aroma, start to decrease the amount of heat so it doesn’t burn. Remove it from the burner and allow it to cool for about 10 minutes or so. It can then be clarified (if you’d like) by pouring the butter through a fine mesh sieve or a cheesecloth into a heat proof bowl or container. If you’re not planning to use it immediately, let it cool in a liquid state and then pour it into an airtight storage container to be stored in the refrigerator.
Then just serve it over spaghetti. Enjoy!
All you have to do is garnish with a little flat leaf Italian parsley (totally optional) and serve. We love this recipe with Spicy Garlic Pepper Shrimp!