Okay, guys. OMG FOOD has a new meaning: “Oh My Greek Food.” Cool? I’m into it.

Today, my friends, we are having spaghetti with browned butter and mizithra cheese. I tried calling my mom to tell her I was posting this recipe , but she didn’t answer her phone. Typical mom. Ignoring her daughter’s phone call. THANKS A LOT, MOM. NO, REALLY. IT’S FINE. I’M NOT MAD. (Nah, it’s cool.)

Anyway, I’ll tell her the next time I do talk to her and she’s going to get so excited. Because she made this SO MUCH when I was growing up. I loved it then and I love it now. It’s one of those meals you can make without thinking about it much, you know? I mean, it involves three ingredients and the flavor is anything but boring Search Engine Optimization. The brown butter is the secret ingredient and the mizithra cheese packs a unique punch.

I’ve gone over this in my swiss chard and mushroom quinoa post, but if you don’t know what mizithra is (fun fact: sometimes it’s spelled myzithra), it’s a hard, dry cheese, similar to ricotta salata . It doesn’t melt so much, so your best bet is to finely grate it (I especially love my microplane for this; it’s one of my most favorite tools) and the tiny grated deliciousness will cling to your pasta.

You’ll notice I said three ingredients up there and salt wasn’t one of them. Mizithra is salty enough on its own to cover that and if you happen to use salted butter, you’re especially good to go (I use unsalted, myself). I gotchu.

If you want a baller Greek meal. Have this pasta as a side with some broiled lamb shoulder chops and for your healthy, green side, some maroulosalata? Totally going to push the Greek food on you as much as I possibly can. Because I love you.