Mattias Moleskin Recipe #3 Browned Butter with Pecorino pasta
This recipe is inspired by The Old Spaghetti Factory’s Butter Mizithra pasta. Spaghetti Factory is one of the few chains that has kept their quality. Their basic concept is to serve a very well priced, simple pasta dish in a pleasant atmosphere. They are generally located in renovated train stations and the like, decorated with random antique style furniture and boudoir chandeliers including a signature train car. Their menu is simple, inexpensive and very tasty. Included in your meal is all you can eat freshly baked bread with garlic butter, a soup/salad starter and spumanti ice cream. All for around $10. Their pesto salad dressing is lick the bowl clean addicting!
Recipe serves 2
This honestly takes you as long as it takes to cook the pasta.
Regular string spaghetti enough for two
5 TBS butter browned
1 Small garlic clove crushed
Approx. 100 gr of Pecorino cheese grated using the small teeth
Unless your using fresh pasta, start with boiling your pasta. While your pasta is bubbling away brown the butter in a sauce pan.
Browning butter is essentially toasting the salt in the butter. You simply just warm the butter over medium heat while constantly stirring. Be careful not to let it burn. It should have a nutty smell and taste. Just before the butter is done crush a small bit of garlic and add it to the butter. Take note that the water in the garlic will make the butter sizzle and if put in to late it may make your butter burn. You can omit the garlic.
Set aside and then grate a large heap of peccorino. The more cheese the better. When the pasta is done. Drain it throughly then return to the pot. Pour the browned butter and garlic over the pasta and toss well. Then place pasta on your plate and top with big handfuls of the pecorino.
Options: If you want to add some protein to the dish fry up some bacon and crumble over the top. Or saute some sunflower seeds and sprinkle them to the top. You can also add a favorite vegetable like steamed broccoli or asparagus. Hey, go wild and add all three.