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.
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.
Looking for more pasta dishes? Try these recipes
- Garlic Butter Spaghetti Recipe
- Best Pasta Vodka Sauce
- Manicotti with Meat Sauce
- Chicken Scampi
- Pizza Hut Pasta
- Capellini Pomodoro
- Italian Sausage Instant Pot
- Olive Garden Alfredo
- Olive Garden Lasagna Recipe
- More Olive Garden Recipes
Italian Dessert Recipes
Be sure to check out more of my top rated pasta recipes and copycat Italian restaurant food.
Old Spaghetti Factory Browned Butter and Mizithra Cheese
Ingredients
- 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
Instructions
- 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.
Barbara
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.
Stephanie Manley
Thank you for your feedback.
Scott Woodland
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.
Jo Ann Gerst
Mizithra cheese is not found in my local supermarkets. What might be substituted?
Stephanie Manley
The taste won’t be exactly the same but you could use Parmesan, Asiago, or Romano.
Lily
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.
Stephanie Manley
Thank you for noting that was spaghetti. Much appreciated. I should have stated I used the noodle that I used.
GM
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!
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🥰🥰🥰
Sheryl
Could you freeze this meal?
Stephanie Manley
I think you could if you froze the sauce and the pasta separately, otherwise I would make it fresh when you are ready to eat.
Helena O’Kekai
It states in the recipe that this dish does not reheat well.
Congealed butter will separate.
J.J.
So easy and so yummy!!! Way less expensive to make at home for those of us on a budget! 🙂