Go Back
Creamy Spaghetti with Mizithra in 15 Minutes
othayminstore@gmail.com

Creamy Spaghetti with Mizithra

This quick Greek pasta dish uses crumbly mizithra cheese to create a silken, tangy sauce without dairy separation. Olive oil, egg yolks, and herbs bind the ingredients for a rich yet light meal. Substitute feta or yogurt for accessibility.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: Greek
Calories: 700
Ingredients Method Notes

Ingredients
  

  • 400 grams (14 oz) spaghetti
  • 200 grams (7 oz) crumbled mizithra cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 large egg yolks
  • Pinch freshly grated nutmeg
  • Sea salt, to taste
  • Fresh black pepper, to taste
  • 2 tablespoons chopped parsley

Method
 

  1. Fill a large pot with salted water, bring to a boil, and add spaghetti. Cook 8 minutes until al dente
  2. Reserve ⅓ cup pasta water, then drain spaghetti
  3. Whisk egg yolks, crumbled mizithra, and nutmeg until smooth
  4. Heat olive oil in a skillet until fragrant
  5. Add the cheese-egg mixture to the skillet, stirring constantly
  6. Gradually add reserved pasta water while cooking to form a sauce
  7. Season with salt and pepper immediately after combining
  8. Toss pasta with sauce until fully coated
  9. Top with chopped parsley and serve

Notes

Mizithra is often found in Greek markets
Substitute feta for a brinier flavor
Use vegan yogurt in place of egg yolks for a vegan option
Adjust cheese amount for desired creaminess
High-protein spaghetti enhances texture