Spaghetti with Mizithra* and Fried Egg

By Chef Alexandros Fouroulis from the Athenian ‘Mani Mani’ Restaurant

A surprising dish with unparalleled taste. A superb example of the simple delights of pasta served with fried eggs.

Serves 4

Ingredients

• 1 packet spaghetti (preferably fresh)
• 100 gr mizithra cheese (mature salty cheese)
• 4 eggs
• Olive Oil
• Fresh butter
• Salt

Method

• Boil the pasta al dente (about 1 to 2 minutes shy of package instructions) & drain
• In a frying pan, add the olive oil and butter and fry the eggs slightly
• With a spatula, transfer them to a tray
• Using the same pan, stir fry the mizithra until golden brown
• Add the pasta and stir well
• Serve the pasta dividing between 4 plates & place one egg over each serving

Τips

• You can replace the Mizithra cheese with Parmesan or a cheese of your own choice.
• You can add vegetables (mushrooms, zucchini, etc.) to pasta
• Sprinkle a bit of truffle oil on the egg
• Add fresh grounded black pepper

*Mizithra (Mυζήθρα) is a fresh cheese made with sheep or goat’s milk. It resembles Italian ricotta, though Mizithra is typically drier.