Greek Burnt Butter Spaghetti

    • < />

    Greek Burnt Butter Spaghetti

    Greek Burnt Butter Spaghetti

    (63)
    30min


    65 people made this

    About this recipe: Burnt butter over spaghetti is a staple in most Greek homes. It is a simple and easy dish, just remember the trick is to not over-burn the butter! If you can find a hard Greek grating cheese, like Mizithra or Kefalotiri, use that instead of the Parmesan.

    Ingredients
    Serves: 4 

    • 450g spaghetti
    • 6 tablespoons butter
    • 1/2 teaspoon salt
    • 140g grated Parmesan cheese
    • 1 teaspoon dried oregano

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 120 C / Gas 1.
    2. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. In a medium frying pan over medium heat, melt butter with salt and cook until just brown. Remove from heat and toss with pasta, cheese and oregano. Pour into a baking dish.
    4. Bake in preheated oven 10 to 15 minutes, until hot and bubbly.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (63)

    Reviews in English (63)

    by
    24

    My husband asks for this! Try adding a bit of minced garlic to the butter, putting a bit of Greek Seasoning in with the mixture, and topping with whatever kind of cheese is on hand before baking. It is the perfect "stand-by" budget-wise main dish. Kudos to Ya-Ya, and thanks for shaking it with us, Nicole!  -  24 Apr 2005  (Review from Allrecipes US | Canada)

    by
    19

    My family went WILD for this! I am not a very good cook, and the first time I made this, I messed up the recipe a bunch of times and it still tasted DELICIOUS. The second time, I followed the directions perfectly acurately, and it was EVEN BETTER! If you don't taste this dish, there is something wrong with you.  -  03 Jun 2003  (Review from Allrecipes US | Canada)

    by
    10

    This is fantastic...I have made Sicilian spaghetti and didn't care much for it, so I sort of had that mindset with this recipe, but I changed my tune after one taste...AWESOME! Thanks!  -  23 Mar 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate