Brown Butter Mizithra Spaghetti

Recipe created by Chef Lindsay Malland

1 box of Barilla spaghetti

2 1/2 oz of butter, browned

1 3/4 oz of Parmesan cheese, grated

1 3/4 oz of Myzithra cheese, grated

1 tsp of Italian parsley, chopped

1 oz of roasted garlic

2 oz of bacon, cooked and chopped

2 oz of crimini Mushroom, sauteed

1/8 bread, baguette

1/2 tsp butter, garlic basil

Instructions

In heated and salted water, submerge the cold prepped pasta in water to heat above 140 degrees. Drain pasta of excess water completely before adding to bowl.
In a stainless steel bowl, toss together pasta, liquid brown butter, cooked mushroom, garlic, bacon, parmesan and myzithra.
In a small pasta bowl, nest the pasta in the center.
Sprinkle parsley and remaining cheese on top.