tsouchtí

Τσουχτή Μάνης or Τσουχτές Μάνης is also known on menus as ‘sizzling pasta’, although you could call it spaghetti carbonara, Greek style.

While the spaghetti or plexoúdes is cooking, a pan of olive oil and butter is heated and and mixed with crumbled xinomyzíthra cheese until it sizzles and takes on colour. It’s mixed into the pasta, then topped with a pair of soft fried eggs, grated myzíthra and pepper.