White Spaghetti Recipe

Boil water

Bring 4 liters (about 4 quarts) of water to a rolling boil in a large pot. Add 2 tablespoons coarse salt so the water tastes like the sea.

Cook spaghetti

Add 12 oz dried spaghetti and cook, stirring occasionally, until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of the starchy pasta cooking water before draining.

Drain the pasta in a colander and set aside while you finish the sauce. Do not rinse.

Roast the garlic (can be done ahead)

Preheat oven to 400°F (200°C). Slice the top 1/4 off each garlic bulb to expose the cloves. Place bulbs on a piece of foil, drizzle each with 1 tablespoon extra-virgin olive oil, sprinkle 1/2 teaspoon coarse salt over both bulbs, wrap tightly, and roast for 35–40 minutes until cloves are very soft and caramelized. Let cool slightly, then squeeze out the softened roasted garlic into a small bowl and mash into a paste.

Make garlic butter sauce

In a large sauté pan over medium heat, melt 6 tablespoons unsalted butter with 1 tablespoon extra-virgin olive oil. Add the roasted garlic paste and cook gently for 1–2 minutes, stirring, to bloom the garlic flavor in the butter without browning. Add 1/2 teaspoon freshly ground black pepper and adjust salt to taste.

Emulsify with pasta water

Add about 1/2 cup of the reserved pasta cooking water to the pan and whisk or stir vigorously to emulsify the butter into a glossy sauce. If sauce seems too thick, add up to the reserved 1 cup total, 1–2 tablespoons at a time, until the sauce reaches a silky consistency that will coat the noodles.

Combine pasta and sauce

Add the drained spaghetti directly into the pan with the garlic-butter sauce. Toss thoroughly with tongs or two forks for 1–2 minutes so the pasta is evenly coated and the sauce clings. If needed, add another splash of reserved pasta water to loosen and help the sauce adhere.

Plate and top with mizithra

Divide the spaghetti among 4 warmed plates. Generously sprinkle about 1/4 cup finely grated mizithra cheese over each portion (reserve remaining cheese at the table for extra).

Garnish and season

Finish with 1/2 tablespoon chopped parsley per plate, a light grating of lemon zest if using, and finish with additional freshly ground black pepper and sea salt to taste. Serve immediately so the butter sauce remains silky.