Simplest Traditional Greek Pasta
This traditional Greek pasta is an exquisite signature dish of the Mediterranean way of eating: it uses the simplest of ingredients and takes no more than 15 minutes to prepare.
Ingredients
- 1 pound (500g) pasta *
- 1 tablespoon kosher salt
- 2 tablespoons butter
- 4 tablespoons olive oil
- 6 tablespoons mizithra cheese or aged Pecorino Romano grated
- 2-4 eggs
- 2 tablespoons olive oil for frying the eggs
- Pepper, freshly ground to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente or your preferable texture. Drain and set aside.
- Meanwhile, in a large skillet heat the butter and olive oil over medium heat. When the oil shimmers, add the mizithra or pecorino cheese and immediately reduce heat to low. Cook, stirring occasionally until the cheese is golden brown but don’t overcook it (the cheese will be bitter). Turn off the heat and add immediately the pasta in the skillet. Please be careful not to burn yourself. Add plenty of freshly ground pepper.
- In another skillet add olive oil and fry the eggs over medium. Place them on top of the pasta. Season with salt and plenty of freshly ground pepper. Serve hot.
Notes
Rigatoni, tortiglioni, orecchiette, cavatelli, chiocciole. Any other tubular shaped pasta with ridges.
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