Browned Butter Linguine with Mizithra
4 ounces dried linguine noodles
¼ cup salted butter
¼ teaspoon dried red pepper flakes
¼ cup grated Mizithra (Myzithra) cheese, more to plate
¼ teaspoon fresh lemon zest
1 tablespoon minced parsley
Bring a pot of salted water to boil. Add linguine noodles and boil for 6-7 minutes or until al dente.
While the pasta boils, prepare the browned butter. Place the butter in a saucepan and melt over medium-low heat. Swirl the pan and allow the butter to bubble and foam slightly. Continue browning the butter until it begins to smell nutty and it turns a dark golden brown. Remove from heat.
Once the pasta becomes al dente, drain well and add it back to the pot. Toss the noodles with the browned butter, red pepper flakes, and cheese. Plate the pasta between two dishes. Sprinkle each serving with lemon zest, parsley and grate additional Mizithra over each plate. Enjoy!
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.