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Pasta YiaYia

Pasta YiaYia


  • ¾ lb. bucatini
  • 6 tablespoons butter
  • 1 head garlic, each clove sliced very thinly crosswise (slices will be petal-shaped)
  • 4-6 oz. feta cheese, crumbled
  • ½ teaspoon cinnamon


  • Boil pasta in salted water until al dente.
  • While pasta is cooking, heat butter over medium-high heat in a heavy-bottomed saucepan. Just as the butter turns to turn golden-brown, add the garlic slices.
  • Continue to cook the garlic and the butter until the butter is browned and the garlic turns dark golden-brown and crispy. Remove from heat. Do not overcook the garlic or it will taste bitter.
  • With a slotted spoon, remove the garlic slices and set aside.
  • Drain the pasta and add to the butter.
  • Add the cinnamon to the noodles. Stir until noodles are coated with butter and cinnamon.
  • Plate the pasta on individual plates.
  • Divide the feta and the garlic slices evenly between the plates.
  • Sprinkle with additional cinnamon, if desired.

many thanks to Erielle from Fancy Toast

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