Spaghetti with Mizithra Cheese and Browned Butter is a Spaghetti Factory copycat recipe!This pasta takes just 4 ingredients and about 10 minutes total, making it an easy weeknight dinner the whole family will love.
One of my standby dinners (that is always a hit) is spaghetti with mizithra cheese and browned butter. It’s a more flavorful twist on thechildhood favorite – parmesan and buttered noodles.
Mizithra cheese and brown butter elevate this simple dish. It’s hard to believe you can make something so good with just a few ingredients! Dry, mild Mizithra Cheese is always a crowd pleaser. It’s like grown up buttered noodles! With just one bite you’ll know why I wanted to make this at home – this copycat recipe is so easy and so good. According to their website it is an old Dussin family recipe (founder of the OSF).
Can I make a confession? This dish is my lifelong favorite at the Spaghetti Factory. I’m so obsessed that when we moved to KC many years ago (without one), I recreated it.
What is Mizithra Cheese?
Mizithra is a combination of un-pastuerized sheep (or goat’s milk cheese) and whey, imported from Greece. It is dry and mild – perfect for pasta.
Hard or dried mizithra is also known as anthotyro xero. It’s easy to grate, much like parmesan or asiago. Interestingly, it’s almost always pronounced wrong in the United States. It’s properly pronounced Meezeethra. Any which way you say it, you’ll say it’s delicious!
Ingredients
- Spaghetti – You can substitute with your noodle of choice.
- Mizithra Cheese – The star of the show. This amazing cheese is so full of flavor.
- Butter – Brown butter adds rich, nutty flavor.
- Parsley – Fresh, to garnish.
Tips
Swirl (don’t stir) the butter to cook evenly. As it begins to melt, it will start to foam. Watch carefully as the color turns brown and you start to smell a nutty aroma (about 3-5 minutes).
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Spaghetti with Mizithra and Browned Butter
Spaghetti with Mizithra Cheese and Browned Butter is an easy weeknight dinner recipe, inspired by The Old Spaghetti Factory recipe!
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Servings: 8
Ingredients
- 16 ounces spaghetti 1 box
- ½ cup butter unsalted
- ¼ pound mizithra cheese grated
- parsley garnish
Instructions
Bring a large pot of water to a boil. Prepare noodles al dente.
16 ounces spaghetti
Meanwhile, heat skillet to medium, add butter in chunks.
½ cup butter
Whisking, monitor the butter until it turns brown and has a nutty aroma, careful not to burn it.
Remove the foam and toss with strained spaghetti.
Top with freshly shredded mizithra cheese and garnish with parsley.
¼ pound mizithra cheese, parsley
Julie’s Tips
Careful not to burn the butter. Swirl gently(don’t stir) to cook evenly. As it begins to melt, it will start to foam. Watch carefully as the color turns brown and you start to smell a nutty aroma (about 3-5 minutes).
Substitutions
- Spaghetti – You can substitute with your noodle of choice.
- Mizithra Cheese – It is the star of the show, but you can substitute with parmesan, asiago or pecorino romano in a pinch.
- Butter – Salted or unsalted.
- Parlsey – Eliminate rather than substitute.
Where to Find Mizithra
- online
- gourmetgrocers
- cheese stores
- markets like Dean & Deluca
- The Spaghetti Factory sells freshly shredded mizithra to go
Video
Serving: 1g | Calories: 310kcal | Carbohydrates: 42g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 104mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Calcium: 15mg | Iron: 0.7mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
