Megan-simple browned butter and Mizithra pasta

Guest post by Addy

Mizithra cheese.
Mizithra cheese.
Ever since I discovered how easy it is to make browned butter and Mizithra pasta, it has become a monthly staple. I would have it more often, but it isn’t really all that healthy… but it sure is delicious.

However, it is so easy even Megan can do it!


  • 16 oz of pasta (whatever kind is your favorite, due to dietary restrictions I use gluten-free pasta)
  • a stick of butter
  • Mizithra cheese
  • Parmesan cheese


  1. Prepare the cheese by grating the mizithra and parmesan, and mix the two cheeses together. You will want the mix to be mostly Mizithra, with about 25% of the mixture being parmesan.
  2. Boil some water to cook the pasta. Once it has started boiling, add the pasta and cook until tender.
  3. Drain the pasta in a colander and set aside in a bowl.
  4. Now the hard part — we brown the butter. The first time I did this, I didn’t cook it long enough and the results were not very good. To brown the butter, I cut it into cubes to help with melting. You are going to melt the butter in a saucepan. It will be a creamy yellow, so keep cooking the butter. The next stage will have the butter boiling. It will first turn clear then finally it will start to brown. Once it has browned, take it off the heat — we don’t want it to burn.
  5. Pour the butter over your pasta, and top with the cheese mixture.
  6. Enjoy!

If you can’t find Mizithra, you can probably do a parmesan/asiago blend, but it may be too strong. You can also play with the volumes. I never make the same amount twice. It always depends on how many are going to be eating.

Comments on Megan-simple browned butter and Mizithra pasta

  1. Yum! I use a gluten free pasta too due to dietary restrictions. Go celiacs!

    Also, I make a similar version of this but I add a scrambled egg to the mixture. Follow all the steps of this, but while the butter is browning, add in the cooked pasta, cheese and a whipped egg. Fry until the butter turns brown-ish, the cheese is crunchy (fried cheese is amaze-balls) and until the egg is scrambled. Sooooo yummy and super easy.

  2. Sounds really nice, I love cheese but I often find that to much butter makes me ill. I usually just do plain pasta with cheese and pepper instead of butter.

  3. My husband started making this after we had it in a restaurant, but we’ve never been able to find mizithra — so we use feta. We tried asiago once, it was good for like 3 bites before we had to stop eating it. The feta works as a good substitution though. Excellent easy and pretty cheap meal (depending on how much you spend on cheese 😉 )

    • We found our Mizithra at Winco. If you have one near you, it is a good place to look. Good to know about the Feta! And it is cheap, once we found the Mizithra, it was not very expensive at all.

  4. OMG guys, this was a STAPLE at my grandma’s house when I was growing up. Except she mixed the mizithra with kefalotiri (another greek cheese). FYI- I keep my grated cheese in the freezer. I just pull it out and use it when I need it, I don’t even have to defrost it. If you don’t have a place near your home that sells the cheese you want, you could probably stock up and freeze it. All the deli counters at the mexican and italian veggie markets by my house carry greek cheese.

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