Reviewed: Feb. 19, 2013

My Grandmother made me this same dish growing up. She called it Greek Spagetti. It is fantastic and the ingredients are easy to come by at Whole Foods or a Mediterranean Market.

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Reviewer:

slugap

Reviewed: Nov. 29, 2012

So good! I used less butter, about half.

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Jaclyn

Reviewed: Nov. 27, 2012

This was pretty good. One of my favorite places to go is The Old Spaghetti Factory and this is a signature dish for them. I have made it a few times. My favorite was when I melted the butter and added a splash of white wine (dry). I also added a handfull of cheese to the butter wine combination. I then tossed the pasta and topped it off with the remaining cheese. The wine helped the sauce stick to the pasta a little more.

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homecookingwife

Reviewed: Aug. 21, 2012

I've been wanting to make this for a while but had a hard time finding Mizithra. Went to 5 stores and Safeway had it but it was finely grated. I ended up getting the cheese at OSF. They sell it by 1/2 lb at $5.75. I used the same ingredients but didn't use the same measurements. I followed the other viewers suggestions on browning the sweet butter, 1.5 cups, first before tossing it in with the noodles. I didn't skim the butter, I poured it all in. I used 1/4 lb of cheese and that was plenty, including shaking some on the top of the noodles. It tasted just like the one at the OSF. My tummy loves it but I think my thighs & heart begs to differ.

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Reviewer:

Nancy from WA

Cooking Level: Intermediate

Reviewed: Aug. 18, 2012

In my opinion, the key to this recipe is the brown butter! Brown unsalted butter over medium high heat in a light colored pan for several minutes, stirring quite frequently, until it foams and turns a beautiful golden brown color. You can tell it's done by the wonderful nutty aroma it gives off as well as the brown bits in the bottom of the pan. No need to strain! I personally use angel hair pasta because I like a thinner pasta.

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Reviewer:

sharon

Reviewed: Jul. 15, 2012

I suppose clarified butter (ghee) can be used in place of the butter; after all, by skimming off the milk solids as per this recipe, you are in essence making clarified butter during the process of making the recipe.

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pkkda

Reviewed: Jul. 9, 2012

oh my god!!! amazing!!! I just made it for my friend and I and we were Mmmming the entire time!!!!

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misskellyann

Cooking Level: Intermediate

Reviewed: Jun. 6, 2012

I found myzithra cheese at WINCO for a great price! Grated it myself, doubled the recipe, and this was enough pasta to serve 10 people, for under $10!! It is important, when browning the butter, to let it get to the foaming stage while on a medium heat. Stir it constantly, and when the foaming subsides, it will start to turn amber/golden. Turn off the heat, and let it sit for a few minutes, then run it through a strainer, to remove the burnt solids from the liquid butter. You can make the butter in big batches, and store it in the fridge too! Just use a large pot. My friends and family loved this, so much that we all had it for breakfast the next morning too!

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Reviewer:

aliciamarie

Reviewed: Apr. 18, 2012

I live in the Bay Area in California and Mizithra was difficult for me to find. Our local Trader Joe's did not sell it but just a few weeks ago I found it at our local Safeway grated in a 4oz tub. Hope that helps those looking for it.

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Reviewer:

mareadona

Cooking Level: Beginning

Reviewed: Jan. 12, 2012

Absolutley love this!! It is so easy to make and quick. I must agree with the the others, you must use "butter". I used the unsalted butter and it was delicious! However, the Mizithra was not easy to find but was able to purchase it from OSF.

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