Old Spaghetti Factory Browned Butter and Mizithra Cheese

The Old Spaghetti Factory’s Spaghetti with Mizithra Cheese and Browned Butter has the benefit of tasting completely decadent and being so easy to prepare. You can recreate this classic dish at home.

A plate of Old Spaghetti Factory Browned Butter and Mizithra Cheese

Who doesn’t just love a dish that has a few simple easy to find ingredients in it, and it still tastes amazing? Browned butter, if you have never made it tastes so good. Browned butter has an amazing flavor. It has an intense nutty flavor.

Cooked pasta with browned butter is hard to resist. If you have never been to the Old Spaghetti Factory you are missing out on a real nice treat. This dish has to be one of my favorites. I love this meatless option.

I have noticed a lot of other copycat recipes online miss their specific cheese mix. They use Mizithra cheese, but they miss the Romano cheese that the Old Spaghetti Factory adds. The Old Spaghetti Factory actually sells this cheese blend in many grocery stores.

If you don’t have a Sprouts near you, I can tell you how I make my own cheese blend. Mizithra cheese is a greek cheese. So you may have to go to your grocery store’s deli department. If you can’t get your hands on some Mizithra cheese you can substitute a good quality Parmesan cheese. It won’t be a copycat, but it will be quite good.

If you are new to browning butter, it isn’t difficult at all. If you can clarify butter you can make browned butter. You will place the butter into a saucepan and warm it on medium heat, it will begin to froth, and you will use a spoon to spoon off the butter fats on the top of the butter. Then you will continue to cook the butter until it begins to brown. Once it turns the shade of caramel you will have browned butter.

Homemade Old Spaghetti Factory Browned Butter and Mizithra Cheese on a plate

Looking for more pasta dishes? Try these recipes

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Be sure to check out more of my top rated pasta recipes and copycat Italian restaurant food.

A plate of Spaghetti with Mizithra Cheese and Browned Butter

Old Spaghetti Factory Browned Butter and Mizithra Cheese

Make Old Spaghetti Factory Browned Butter and Mizithra Cheese at home with this copycat recipe.
4.90 from 48 votes
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Course: Main Course
Cuisine: Italian
Keyword: Browned Butter, Old Spaghetti Factory Browned Butter and Mizithra Cheese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 924kcal


  • 16 ounces pasta
  • 1 cup butter salted or unsalted
  • 1/2 cup grated mizithra cheese
  • 1/2 cup grated Romano cheese
  • 1 tablespoon minced parsley


  • Cook the pasta according to package directions and drain, but do not rinse.
  • While the pasta is cooking, brown the butter in a saucepan over medium heat. As the butter melts, it will begin to foam. Remove the foam with a spoon. Continue cooking the butter until it browns.
  • Place the pasta, browned butter, mizithra, and Romano cheese into a bowl and toss until the pasta is well coated. Garnish with parsley and serve immediately. This dish does not reheat well.



Calories: 924kcal | Carbohydrates: 85g | Protein: 23g | Fat: 54g | Saturated Fat: 33g | Cholesterol: 148mg | Sodium: 712mg | Potassium: 287mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1605IU | Vitamin C: 1.3mg | Calcium: 303mg | Iron: 1.7mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Helen Browning

    4 stars
    I have always loved this spaghetti with Mizithra from These Restaurants, in different parts of the Country! The Best was in Salt lake City in the 80’s and served generously, as in Hawaii, but some other places, like in Duarte and Stockton, CA. were a bit skimpy on the amount of pasta?
    The other attempts at preparing it at home was to brown the butter with about 1 tsp. of grated fresh Garlic into the bubbling mixture! The results were quite close to the restaurants! but I actually do not know if they even use garlic! It was pretty darn Close! Also, the browned butter particles are absolutely needed in the spaghetti! It’s the nutty flavo, that makes it so delicious!!

  2. Barbara

    3 stars
    Made this tonight and good grief, that’s a LOT of butter, even when you spoon off the top layer. I recommend draining the butter immediately after tossing with noodles. Used the OSF cheese blend, but it’s not even close to getting it in the restaurant. Someone here said OSF uses angel hair pasta, but that’s not true here in the Pacific NW. If I ever make this again I’ll use half the butter and try thin spaghetti.

  3. Scott Woodland

    5 stars
    Old Spaghetti Factory uses angel hair pasta, as with any recipe, choose your own noodle to use. Have made this a few times, it is excellent.

  4. Lily

    3 stars
    Although I lived in Toronto for many years, I never ate at the Old Superhero Factory. Sound like a delicious meal. That, however, is NOT spaghetti in your video.

    • GM

      5 stars
      I wish I could share a pic. This was so yummy. I actually found SF’s mixed cheese at Fry’s. I also roasted up mushrooms, tomatoes, broccoli, and cauliflower. Added some chopped green onions and parsley. Side of country sourdough to dip in olive oil and seasoning. Boy oh boy!! Nom! Nom! Nom!

  5. Linda

    I miss eating at the Old Spaghetti Factory. We grew up eating there. I’ve got a couple of pounds of Mizzithra cheese always. Thank God some of stores out here now carry it. Personally, I like that pasta dish without Romano cheese. My Dad would always order for me without it. Also, I don’t mind reheating it. It’s still really good. It’s even good as a cold spaghetti salad. Just add fruit, grapes, strawberries, etc. and a variety of nuts. Many times, I ate it cold. Thank you so very much for sharing this recipe. I’m looking forward to making it soon. And of course I’ll go ahead and add the Romano. As I get older, I’ve realize I enjoy a wide variety of different cheeses. Thank God for this too. Giving me a husband that can cook and not be stuck in a rut cooking the same thing everyday. I’m glad my daughter told me about you. Thank you for taking the time to share your knowledge and recipes. God Bless🥰🥰🥰

      • donna

        all you have to do to reheat is bring the leftovers to room temp then add a splash or two of chicken stock and reheat mixing every few seconds in the microwave not as good as fresh but certain yummy

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