Brown Butter Spaghetti

A non-traditional spaghetti recipe with amazing flavor. This Brown Butter Spaghetti is full of Romano and Parmesan cheeses, plus a deliciously rich brown butter drizzle. It’s a fun twist on traditional spaghetti sauce.

This brown butter spaghetti is what I make when I need something quick but still want big flavor. With just 5 ingredients and about 25 minutes, it works as an easy side dish or a cooked pasta main dish, and any leftovers turn into the best spaghetti pie the next day.

I Only Had 25 Minutes So I Made This Brown Butter Pasta

I have an older church cookbook titled Martinez United Methodist Church Cherished Recipes. It’s dated 1994 and this little recipe book is full of comforting main dish recipes (chicken romano) and even sweet desserts like church window cookies and slow cooker chicken spaghetti.

I was flipping through the book and came across Spaghetti Mizithra. It only had 5 ingredients and reminded me of the spaghetti carbonara and ravioli carbonara that my family loved. I made it…and it was fantastic.

The Old Spaghetti Factory had on their menu a pasta called “Mizithra and Browned Butter Pasta”. Mizithra cheese is a Greek cheese that is white, creamy and almost slightly sweet. The Old Spaghetti Factory has their own secret blend of Mizithra cheese that they use in their recipes.

So instead of calling this by the original title in the cookbook, we are calling it brown butter spaghetti. If you can get your hands on mizithra cheese, I 100% recommend using it. I used a blend of parmesan and pecorino romano cheeses. The original recipe also said you could use a dry ricotta cheese, caciocavallo or kasseri cheese.

Serve this brown butter pasta recipe with Caesar salad or Greek salad, roasted asparagus, steamed broccoli or parmesan green beans and Italian bread.

And try our taco spaghetti, too!

Enjoy! -Julie

Brown Butter Spaghetti

4.61 from 33 votes

A non-traditional spaghetti recipe with amazing flavor. This Brown Butter Spaghetti is full of Romano and Parmesan cheeses, plus deliciously rich brown butter.

Servings 6

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

---

Print RecipePin RecipeSave RecipeSaved Recipe

Email Me This Recipe!

Enter your email and get the recipe sent to your inbox! Plus you’ll get new recipes from us every week.

Email *

Send

Ingredients

 

• 16 ounces spaghetti
• 1 cup unsalted butter
• 8 ounces romano cheese
• 4 ounces Parmesan Cheese
• ¼ cup fresh chopped parsley
• salt and black pepper to taste

Instructions

 

• Cook the pasta according to the package instructions.
  16 ounces spaghetti
• While the water is boiling and pasta is cooking, brown the butter. Slice the butter into tablespoons. Melt butter in a large skillet over medium heat, stirring often, until the butter turns a light brown color and smells nutty and caramely. (Takes less than 10 minutes. Watch closely! Once it starts to brown it will brown quickly and can burn easily.)
  1 cup unsalted butter
• Place the spaghetti on a platter or in a large bowl or skillet. Sprinkle with cheeses, then drizzle with browned butter. Sprinkle with fresh chopped parsley.
  8 ounces romano cheese, 4 ounces Parmesan Cheese, ¼ cup fresh chopped parsley
• Serve immediately and season with salt and pepper as desired.

Notes

• Add any other fresh herbs you’d like, such as basil, thyme or sage.
• Substitute any pasta, but I prefer a long pasta like linguine,
  tagliatelle or spaghetti. Fresh pasta is a great option, too!

The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the pasta. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 772kcal | Carbohydrates: 58g | Protein: 29g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 765mg | Potassium: 228mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1250IU | Calcium: 651mg | Iron: 1mg

Author Julie Clark

Course Dinner, lunch, Main Course, Main Dish

Cuisine American, Italian, Mediterranean

Calories 772

Keyword 30 minute dinner, cheesy, comfort food, pasta, pasta dinner, rich

Have you tried this recipe?

Share a review below or share on Instagram with the tag #tastesoflizzyt.

How to Make Brown Butter Spaghetti

Cook the pasta. Boil pasta in a large pot according to the package instructions for al dente pasta.

Brown the butter. While the water is boiling and pasta is cooking, brown the butter. Slice the butter into tablespoons. Melt butter in a large skillet over medium heat, stirring often, until the butter turns a light brown color and smells nutty, toasty and caramely. (Takes less than 10 minutes. Watch closely! Once it starts to brown it will brown quickly and the milk solids can burn easily.) Click here to see our complete brown butter guide.

Assemble the brown butter spaghetti. Place the spaghetti on a platter or in a large bowl or skillet. Sprinkle with cheeses, then drizzle with browned butter. Sprinkle with fresh chopped parsley. Toss the noodles before serving.