Mizithra Cheese Pasta with Browned Butter

Browned Butter Mizithra Pasta

This browned butter and mizithra pasta is one of my favorite quick side dishes. It’s rich and nutty from the butter and brightened by the distinctive salty, slightly crumbly mizithra cheese. Serve it with roasted or pan-seared meats, seafood, or simply alongside vegetables for a satisfying, elegant accompaniment.

Mizithra is a specialty cheese with a concentrated, savory profile; it doesn’t melt into a gooey sauce, which is perfect here because each bite gives you pockets of savory intensity. If you buy a little more than needed, mizithra freezes well and keeps its character when thawed.

You’ll usually find mizithra in the deli or specialty cheese section. It can be pricier than common cheeses, but you only need a modest amount to make a big impact. If you can’t find mizithra, a blend of Pecorino Romano and Parmesan is a reasonable alternative.

Why You’ll Love This Dish

• Minimal ingredients — Pasta, butter, mizithra, salt, and optional fresh herbs is all you need.
• Deep flavor from simple technique — Browning butter transforms the profile, adding toasted, caramel-like notes.
• Highly versatile — Pairs beautifully with chicken, beef, pork, fish, or roasted vegetables.
• Quick to make — The recipe comes together in roughly the same time it takes to boil the pasta.
• Easy to customize — Swap pasta shapes, adjust the cheese amount, or add herbs to suit the meal.

Recipe Shopping List

Here are the items to pick up. For exact quantities, see the recipe card below.

• Salted butter — The base of the sauce. Browning it creates that nutty, toasted finish. Unsalted butter can be used; then adjust seasoning at the end. Higher-fat butters like Irish butter will give extra richness.
• Thin spaghetti — Thin noodles catch the butter and cheese well; angel hair is an option but cooks faster and requires closer attention.
• Shredded mizithra cheese — Dry, salty, and distinctive. If unavailable, use a combination of Pecorino Romano and Parmesan.
• Salt — Season the pasta water and taste the finished dish, since the cheese adds saltiness.
• Fresh herbs (optional) — Parsley or another mild herb lends a fresh lift just before serving.

Make some grilled garlic bread to go with it.

How to Make This Recipe

1. Brown the butter — Put the butter in a medium skillet over medium-low heat. Let it melt, then foam, and slowly take on a light to medium brown color while stirring occasionally. Watch carefully: there’s a narrow window between perfectly browned and burnt. When you see small brown flecks and a toasted aroma, remove from heat and set aside.

2. Bring the water to a boil — Start a large pot of well-salted water for the pasta.
3. Cook the pasta — Boil thin spaghetti according to package directions until al dente, then drain thoroughly.
4. Toss and finish — Add the hot, well-drained pasta to the browned butter and toss with the shredded mizithra. Adjust salt only if needed, since mizithra is salty. Stir in chopped fresh herbs just before serving, if using.

Serve This With

This pasta is a natural partner for savory mains. It pairs beautifully with pan-seared or roasted chicken, especially dishes with pan sauce like a mushroom or wine reduction. It also complements grilled fish or shrimp and is an elegant side for steak or pork. For a lighter meal, serve with roasted seasonal vegetables and a sprinkle of fresh herbs.

If you prefer a richer plate, drizzle any extra pan sauce from your main over the pasta — the browned butter will mingle with those flavors nicely. Keep the herbs light and fresh so they don’t compete with the cheese’s concentrated flavor.

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