Old Spaghetti Factory Browned Butter and Mizithra Cheese
The Old Spaghetti Factory’s Spaghetti with Mizithra Cheese and Browned Butter has the goody of tasting completely decadent and stuff so easy to prepare. You can recreate this archetype dish at home.
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What makes the Spaghetti Factory Mizithra Cheese and Browned Butter so good?
Brown Butter Spaghetti is a traditional Italian recipe, but The Old Spaghetti Factory makes it its own with the wing of Mizithra cheese. This minor tweak makes a major difference in the dish’s taste without subtracting uneaten work.
If you love the nuttiness of browned butter, you are definitely going to want to try this new take on tradition. And if you are new to brown butter sauce, this recipe will unshut up a lot of new pasta-bilities.
Why You Should Try This Recipe for Mizithra Cheese and Browned Butter
Few entrees can match the simplicity of ingredients with the intensity of savor quite like The Old Spaghetti Factory’s Spaghetti Mizithra. But if you have tried making this dish using other copycat recipes online, you probably were increasingly than a little disappointed.
After checking out a few of these online recipes, the reason is clear. Most recipes to recreate this Spaghetti Mizithra at home leave out the Romano cheese! Without the sharpness of Romano cheese, the dish tastes too earthy and dull. But all it takes is equal portions of Romano and Mizithra cheese to bring the pasta to life.
What is Mizithra Cheese?
There’s no shame in not knowing about Mizithra cheese; it’s pretty uncommon in the US. Mizithra is a unique Greek cheese incorporating the whey left overdue from making sheep or goat milk cheese. So, what does Mizithra cheese taste like? Younger Mizithra cheese has a soft and linty consistency similar to ricotta, but once aged, it becomes harder with a pronounced nutty flavor. Go with the weather-beaten version for this recipe.
If you are wondering where to buy Mizithra cheese, the truth is that it can be challenging to find. And if you do find it, it isn’t cheap. So, if you don’t want to spend the effort or money to get Mizithra, you can unchangingly substitute Parmesan cheese. The savor won’t be precisely the same as what you get in the restaurant, but it will still be delicious.
The Old Spaghetti Factory Mizithra Cheese Pasta Ingredients
For this pasta dish, you’ll need:
- Pasta
- Unsalted butter
- Mizithra cheese
- Romano cheese
- Fresh Parsley
Ingredient Notes
The Old Spaghetti Factory uses spaghetti noodles in this dish, but you can use your favorite pasta type.
Why not make things easier by buying The Old Spaghetti Factory Grated Mizithra & Romano Cheese Blend from the store? It can be found at some grocery stores. Or you can use grated Parmesan as a Mizithra cheese substitute.
How to Make Old Spaghetti Factory Mizithra Cheese Pasta
To prepare this dish:
- Bring a stockpot of well-salted water to swash and melt the pasta to al dente equal to the instructions on the package. While the pasta is cooking, you can prepare the rest of the dish.
- Grate the Mizithra and Romano cheeses. Set aside.
- Rinse, dry, and chop the leaves of the parsley. Alimony it for later.
- Brown the butter in a small saucepan. If you don’t know how to brown butter, trammels out the “A Bit About Browning Butter” section below.
- In a large mixing bowl, toss together the hot browned butter and pasta.
- Add the grated Mizithra and Romano cheeses while tossing the pasta to stratify the pasta evenly.
- Plate the sauced pasta and garnish with chopped parsley. Serve with uneaten grated cheese on the side.
A Bit About Browning Butter
Browning butter doesn’t midpoint urgent it. But don’t worry if you are not a master chef; as long as you pay attention, it’s not complicated:
- Heat a light-colored saucepan over medium heat. Using a light-colored saucepan makes it much easier to tell the verisimilitude of the butter.
- Cut the butter into even-sized pieces. Using pieces of butter that are all the same size ensures plane melting and prevents burning.
- Gently swirl the saucepan and stir with a silicone spatula.
- While swirling the saucepan, let the butter come to a slow simmer. Adjust the heat as needed.
- Once the butter stops foaming and the butter turns a light tan, remove the saucepan from the heat.
- Continue to stir the butter in the saucepan off the heat. It will protract to darken and develop a nutty smell, but you are less likely to shrivel the butter.
- Pour the browned butter into a bowl. Don’t leave overdue the brown shit since they have the most intense flavor.
What to Serve With This Spaghetti Factory Mizithra Cheese Recipe
At the restaurant, you can get specie or salad, but at home, you have many increasingly choices. Here are just a few:
- Sauteed broccoli rabe. The bitterness of the broccoli robe pairs incredibly well with this pasta dish’s nutty, earthy flavor.
- Garlic bread. Everyone loves this archetype side, and it’s so easy to make.
- Chicken breast. A simply seasoned grilled yellow breast is perfect paired with this pasta.
How to Store the Leftovers
It is weightier to melt only as much as you’re ready to enjoy immediately since this dish doesn’t alimony very well. But the good news is that it only takes a few minutes to make the sauce, and you can store cooked and cooled pasta in an snapped container in the fridge for a couple of days.
Looking for increasingly 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 trammels out increasingly 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 equal 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 uncork to foam. Remove the foam with a spoon. Protract cooking the butter until it browns.
- Place the pasta, browned butter, mizithra, and Romano cheese into a trencher and toss until the pasta is well coated. Garnish with parsley and serve immediately. This dish does not reheat well.
