Ingredients

• 1 gallon water
• 1 cup mushrooms
• 2 tbsp. chopped bacon
• 3 tsp. chopped garlic
• 4 oz. browned butter *recipe (see below)
• 8 oz. dry spaghetti
• 1/2 cup Mizithra Cheese

Directions

1. Bring about one gallon of water to a boil in the sauce pan. Cook spaghetti in the boiling water for approximately nine minutes.
2. While the spaghetti cooks, preheat a large skillet and sauté the bacon for approximately three minutes.
3. When the bacon is done, add mushrooms and sauté for 45 seconds.
4. Then add the garlic and sauté for 30 seconds. Add the Mizithra and browned butter and mix well.
5. Drain the cooked spaghetti in the strainer and add the spaghetti to the large skillet with the ingredients, toss with tongs and serve immediately.

*Browned Butter recipe:

1/2 cup butter (one stick – 1/4 lb)

1. Cut butter into cubes and place in a small saucepan with a light-colored interior (this makes it easier to gauge the color of the butter as it browns). Cook butter over medium heat until it comes to a low boil, stirring frequently with a whisk for about three minutes. Cook while stirring constantly to prevent residue from sticking and overflowing, about four minutes or until foam subsides.
2. Continue to cook until the liquid turns an amber color, one to two minutes longer. Remove from heat.
3. Set aside for three to five minutes to let the sediment settle to the bottom of the pan. Pour the browned butter through a strainer into a small bowl and discard the sediment.