Spaghetti with Browned Butter and Crispy Bread Crumbs

  • Total Time:
  • Servings: 6

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  • 1 1/2 pounds spaghetti
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup dried bread crumbs
  • 1 teaspoon finely grated lemon zest
  • Salt and freshly ground pepper
  • 2 tablespoons chopped flat-leaf parsley
  • 1 1/2 sticks (6 ounces) unsalted butter
  • 1 cup plus 2 tablespoons grated myzithra (see Note) or ricotta salata cheese
  • 1 cup plus 2 tablespoons freshly grated Parmesan cheese

How to make this recipe

  1. In a large pot of boiling salted water, cook the spaghetti until al dente.

  2. Meanwhile, in a small skillet, heat the olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until browned, about 2 minutes. Remove the toasted bread crumbs from the heat and add the lemon zest. Season with salt and pepper and let cool. Stir in the parsley.

  3. In a small, heavy saucepan, melt the butter over moderate heat. Cook until foamy and dark brown, about 5 minutes. Remove from the heat.

  4. Drain the pasta and return it to the pot. Add the browned butter and the cheeses, season with salt and pepper and toss. Transfer to a platter, sprinkle with the bread crumbs and serve with the remaining dressing on the side.


Myzithra is a Greek sheep's-milk cheese that is similar in texture to a dry ricotta cheese.

Contributed By Published March 2004

503938 recipes/spaghetti-with-browned-butter-and-crispy-bread-crumbs 2013-12-06T23:50:10+00:00 Tom Douglas fall|winter|fast-column|greek|italian|pasta-and-noodles|6|fast|vegetarian march-2004,tom douglas,fast pasta,myzithra cheese,vegetarian pasta,spaghetti with brown butter recipes,spaghetti-with-browned-butter-and-crispy-bread-crumbs 503938

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