Spaghetti With Brown Butter And Feta Recipes

SPAGHETTI WITH BROWN BUTTER AND FETA

Steps:

• Cook and drain spaghetti.
• In saute pan melt butter and oil together; add garlic; cook just until butter turns brown.
• Add spaghetti; toss.
• Add feta and Parmesan cheese; toss.

BROWN BUTTER SPAGHETTI WITH GREEK (MIZITHRA) CHEESE

Steps:

• Cook spaghetti until al dente.
• Drain spaghetti and leave in colander or drainer.
• Put butter (and garlic and oregano, if using) into hot pan and put it back on the burner, making sure heat is medium to medium-high.
• Stirring constantly, cook butter until it's a nice, light to medium brown.
• Remove pan from heat.
• Quickly return spaghetti to pan, turning to coat the strands with the butter; the spaghetti should glisten with the light coating of butter.
• At this point, you can add a bit more butter if you like.
• Once butter coats spaghetti, add cheese and mix well, so that bits of the mizithra are sticking to the spaghetti evenly.
• Grind a bit of pepper over the dish and mix again.
• Serve with extra mizithra and pepper.

PASTA WITH BROWN BUTTER AND PARMESAN

Steps:

• Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
• In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
• Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
• Serve with black pepper and more Parmesan on top.

EGG NOODLES WITH BROWN BUTTER AND FETA

Steps:

• Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender (softer than al dente). Drain well in a colander.
• While noodles cook, melt butter in a small heavy skillet over low heat and continue to cook until it begins to turn golden brown, about 6 minutes. Remove from heat.
• Spread one third of noodles on a large platter and sprinkle with one third of cheese. Repeat layering with remaining noodles and cheese in 2 batches, then pour brown butter over noodles and toss with 2 forks to combine. Spread noodles on platter and season with pepper.

BROWN BUTTER PARMESAN SPAGHETTI

Steps:

• In a small, thick-bottomed pan over medium-low heat, melt the butter. Continue cooking the butter over medium heat, whisking frequently, until the foam subsides and the butter begins to turn brown and smell nutty, about 10 minutes. Remove from heat immediately and set aside. Note: It is really easy to burn brown butter, so watch it carefully. It turns brown really fast (and can also burn really fast!)
• Meanwhile, set a large pot of water to boil. Cook the pasta to al dente per package instructions.
• Using tongs, lift the cooked spaghetti noodles out of the water and place in a large pasta bowl. You can drain the noodles in a colander, too, but remember to reserve some of the pasta water! It's crucial for this recipe.
• Pour the browned butter and 1/4 cup of the pasta water over the noodles. Sprinkle with Parmesan and add a few turns of freshly ground black pepper. Using the tongs, toss well until all ingredients are incorporated and have mixed to coat the noodles with an almost creamy sauce. Add more pasta water - a couple of tablespoons at a time - if necessary to achieve this.
• Top with additional Parmesan cheese if desired. Serve immediately. Top individual portions with basil, bacon, or cherry tomatoes, if desired.