Pasta - Garlic Mizithra

 "Oh goodness…

There is a restaurant in San Diego called the Spaghetti Factory.  I love their pasta with mazithra cheese, a salad" - Mom

Spaghetti with Mizithra Cheese & Browned Butter tossed with a delicious blend of sautéed garlic, bacon, and mushrooms.

Ingredients

• 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

Instructions

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) 

Instructions

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