Recipes

[IamMrsG]

Sue-p, thank you again for sharing this recipe in the August Recipe Exchange. Today is my birthday, and your recipe is what I chose to make for my birthday dinner. I fondly remembered this pasta dish from many, many years ago from what is now a defunct Old Spaghetti Factory in our area. I never learned the recipe, so was excited when you posted this.

Despite our concessions to aging, i.e., I decreased the brown butter and used whole wheat pasta, it was nearly as good as I remember. (Which almost never happens!) Even my husband, who had never had the 'real' thing, gave this dish a rating of 4.795 (highest possible score is 5).

Thank you, Sue-p! I hope you don't mind my re-posting your recipe for those who may have missed it:

This recipe is a clone of the Old Spaghetti Factory recipe.

Old Spaghetti Factory's Spaghetti with Burnt Butter

1 cup butter
1 cup Mizithra cheese
Pasta of choice (usually long spaghetti)

Browned Butter Procedure:
Cut butter into tablespoon-sized pieces and place in 2 quart saucepan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise butter foam could overflow (about 5 minutes) and catch fire.

Once the butter stops foaming and rising, cook until amber in color (about 1-2 minutes). It will have a pleasant caramel aroma.

Turn off heat and remove pan from burner. Let sediment settle to bottom for a few minutes.

Pour the brown butter through a strainer into a small bowl. Do not disturb residue at bottom of the pan.

The brown butter can be stored in refrigerator and reheated in microwave as needed.

Boil the pasta of choice until al dente. Drain pasta and divide into four servings.

Spread 1/4 cup of Mizithra cheese over each pasta serving. Top with 1/4 cup of hot brown butter.

Note: You can add Italian sausage, browned and sliced.