Greek cuisine · Dough, Pasta & Rice

Makaronia me Kefalotiri

Pasta with nutty browned butter and coarsely grated kefalotyri — three ingredients that add up to everything.

Ingredients · for 4 servings

• 500 g macaroni
• 100 g butter
• 150 g kefalotyri or parmesan
• 1 tsp dried oregano
• 1 tsp pepper
• Salt

Instructions

1. Bring plenty of salted water to a boil and cook the macaroni al dente according to package instructions; scoop out 150 ml of the cooking water before draining.
2. Meanwhile, coarsely grate the kefalotyri and set aside.
3. Melt the butter in a small pot over medium heat and let it keep cooking for 3–4 min. until the foam subsides, brown flecks settle and it smells nutty.
4. Return the drained pasta to the hot pot, add two-thirds of the cheese and a splash of the cooking water and toss vigorously until the cheese clings creamily to the pasta.
5. Season with pepper and add a little more cooking water if needed so the sauce stays glossy and doesn't dry out.
6. Divide among warmed plates, drizzle with the hot brown butter and serve immediately sprinkled with the remaining cheese and the oregano.