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Mizithra Pasta in a large white bowl
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4.96 from 24 votes

The Old Spaghetti Factory’s Mizithra Pasta

Our version of The Old Spaghetti Factory's Mizithra Pasta is AMAZING. It is a rich and buttery dish that your whole family will love.
Prep Time5 minutes
Cook Time9 minutes
Total Time14 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Mizithra, Spaghetti
Servings: 8
Calories: 505kcal
Author: Erica Walker

Ingredients

  • 1 cup butter (no substitutes)
  • 16 ounces spaghetti noodles, cooked and drained
  • 6 ounces Mizithra cheese, finely grated, divided
  • fresh basil, for garnish (optional)

Instructions

  • Slowly melt butter in a small saucepan over medium heat until golden brown about 4 minutes. The butter will foam up and rise, but just keep stirring until it turns brown.
    Melted butter for The Old Spaghetti Factory's Mizithra Pasta.
  • Remove pan from heat and pour melted butter into a tempered glass bowl or measuring bowl. Allow the sediment to settle at the bottom of the bowl for a few minutes. Do not stir up the sediment; you want the clear butter separated from the sediment at the bottom. Pour the browned butter into a separate bowl, keeping the butter separated from the sediment. Discard the sediment.
    browned butter in a small bowl
  • Toss the cooked pasta with the butter. Reserve ½ cup mizithra cheese. Stir the remaining cheese into the butter-coated pasta.
    Pasta tossed with browned butter in a bowl
  • Sprinkle reserved ½ cup cheese on top. Garnish with sliced fresh basil.
    Mizithra Pasta in a large white bowl
  • Serve immediately.
    Noodles tossed with brown butter, mizithra cheese, and basil on a plate

Video

Notes

The most important thing to remember when making brown butter is to boil it over medium heat. You don't want it to burn! Use a pan with a light-colored bottom (like white, rather than black) so you can see the color of the butter easier at the bottom of the pan. Once the butter melts and gets hot, it will start to foam. I like to pick up the pan and swirl it around a little to help me see the color through the foam. Once the butter turns a deep golden brown and you start to smell a little bit of a nutty smell, it is ready! Transfer it to a heat-safe small bowl and let the milk particles sink to the bottom while it cools. Then transfer it to a different bowl, trying to leave most of the solid particles behind. You can also strain it through a cheesecloth or fine mesh strainer. 

Nutrition

Calories: 505kcal | Carbohydrates: 43g | Protein: 16g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 80mg | Sodium: 531mg | Potassium: 160mg | Fiber: 2g | Sugar: 2g | Vitamin A: 895IU | Calcium: 255mg | Iron: 0.9mg