Browned Butter Procedure: Cut butter into tablespoon-sized pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).
Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.
Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.
Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.
Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.
The brown butter can be stored in the refrigerator and reheated in a microwave as needed.
Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.
There is a terrific dish served by The Old Spaghetti Factory chain, called Spaghetti with Browned Butter,. It is served topped with shredded Mizithra cheese (a Greek hard cheese). If mizithra is not available (I am able to easily locate it St. Louis at cheese shops and some supermarkets), a blend of ricotta salata and romano is suggested.
Guest FoodieMay 8, 2015 REVIEW:
Just bought a container if grated mizithra cheese from spaghetti factory.. Cost about 5.50 for about a pint. Went to a fancy food store, and spent 7 bucks on a small chunk that could fit in my hand
April 7, 2015
I am confused on the cheese.....I have a really hard block. Do you grate it or chop it up? It doesn't seem "spreadable"...?
February 25, 2015
Just to be clear...you use the sediment of the pan for the spaghetti or the top layer you remove & store in a container?
KGJanuary 6, 2015 REVIEW:
AMAZING!! Better than OSF!
Guest FoodieDecember 7, 2014 REVIEW:
Love this dish at OSF and it what I always have ordered since I was 15 or 16 (62 now). But no OSF in Knoxville TN so must make this for myself. Unfortunately, I can't find store that sells the cheese anymore-not even at Fresh Mkt or Earthfare. BUT, my DIL just made me a gift of a pound(!) of the cheese that she got from Earthfare in Asheville, NC. That should last us forever!
OSF FanNovember 7, 2014 REVIEW:
Worth the time to find the right cheese. Get's it just like OSF.
Guest FoodieOctober 29, 2014 REVIEW:
This was delicious
MicheleNicoleJuly 5, 2014 REVIEW:
This is absolutely scrum-dill-e-icious!!! A family favorite for sure!
Could have done without the Nutrition info ie. Fat & Calories LOL!
TheresaMay 29, 2014 REVIEW:
Olympia WA, I found the myzithra cheese at Safeway, Distributed by OPI Specialty foods Tualatin, OR 97602. Contact to see if they have it in your area.
May 9, 2014
How much pasta? Is one pound to much? What kind of pasta do they use at the Old Spaghetti Factory? I have never had this dish but it is my husbands favorite. I would like to make it as authentic as I can. Thank you for any help anyone could offer :)
BayleeApril 4, 2014 REVIEW:
It was kind of blah. I added garlic salt after and that made it LOADS better
Jan from TexasApril 2, 2014 REVIEW:
I had this in Seattle and cannot find Mizithra cheese around here. Ricata salada is a great sub, but cojita Mex cheese is also a salty hard cheese that makes a good sub. Will have to try it w the parmesan added.
Former cook at OSF
March 4, 2014
I used to be a cook at the Atlanta Old Spaghetti Factory and this was my absolute favorite dish. The only problem with this recipe is that it is missing freshly grated Parmesan cheese in equal parts with the Mizithra cheese. We would freshly grate both cheeses in the restaurant daily.
BarbaraFebruary 27, 2014 REVIEW:
Try WINCO, excellent supermarket--found Mizithra there 7 years ago, moved, were not close to the store any more. Tried to buy everywhere else, no luck. Seven years later went back to WINCO and it was still there. Yea!
Guest FoodieNovember 12, 2013 REVIEW:
Good news everyone - at least those in the Los Angeles, California area. CostCo now carries Old Spagetti factory Mizithra cheese. Bought it at the Azusa store last week.
secondhelpingNovember 10, 2013 REVIEW:
I make the browned butter ahead of time and keep it on hand. That makes this recipe super easy to put together. Plus the browned butter works great in other recipes too. Oh and I agree that you have to try to find the mizithra cheese as that is really what makes this special.
Sep 25, 2013
mutantearSeptember 25, 2013 REVIEW:
In my area (Tacoma, WA) the Fred Meyer chain usually stocks the cheese. Safeway - sometimes. Great recipe. Sometimes minced garlic & oregano added is nice for a change, but very good as is. Next to puttenesca it is my fave pasta dish.
Dave in SeattleSeptember 24, 2013 REVIEW:
Easy, Inexpensive, Simple and Everyone loves it. Careful because can be addictive!!
CoriSeptember 16, 2013 REVIEW:
I used to go to the Old Spaghetti Factory long ago, and always ordered this dish. I still remember it some 30 years later. I saw some mizarthra cheese at my local market and bought it. Luckily I found is recipe too. Made it tonight, just like the original, sooo good! Thank you for posting this.
Guest FoodieJuly 29, 2013 REVIEW:
Mizithra cheese is totally key to this recipe. If you can't get it you might as well just find a different recipe. I did really have to hunt to find a store that carried it but it's worth the time calling around. Your average super market probably won't have it unless they have a really great deli (only one store in my town does and they didn't even have it). I found a gourmet deli that carried it.
AlyssaMay 24, 2013 REVIEW:
I actually bought my mizithra cheese at OSF. The ingredients are Ricotta cheese and Romano cheese, so they don't even use true mizithra.
March 9, 2013
I love, love love this! Even better with one, or all, of the following add ons: fresh bacon bits, toasted sunflower seeds, & sautÃ©ed mushrooms. Top with chopped fresh parsley. I licked my bowl clean!
AHurt27February 10, 2013 REVIEW:
This was a great dish! I loved it. Got the cheese at Harmon's here in Utah! It was seriously right dead on. Not sure if we will go to the osf again, since I only went there for that.
February 8, 2013
My family loves this dish, we've been making it for years. After
I brown the butter I mix it into the noodles and we top it with
a mixture of Maz and Parm cheeses. I use real unsalted butter.
CAHLoves1September 19, 2012 REVIEW:
Thank you I have always put the cheese and butter in reverse order, much better for some reason cheese first then butter :D. I would also like to share that I am gluten free and this is a favorite on spaghetti squash.
September 13, 2012
I was the lead line cook and prep cook at the Atlanta Old Spaghetti Factory (2004-2006) and I prepped and plated this dish 1000000's of times. It was my favorite menu item and I improved it to my likening. I would use angel hair pasta instead of spaghetti noodles, and salted butter instead of unsalted. This is a great copy but the cheese topping was a mix of Romano and Mizithra and both were always grated in house (ugh it was my least favorite prep). Also, the type of butter used is key, must be real block or stick butter, no substitutes and the butter can be left on low heat for two hours (longer for larger amount) and stirred occasionally. You are so right though about the foam bubbling over. But if the temp is correct, it shouldn't be a problem and nothing will stick to bottom of pan.
July 21, 2012
Sappington Market @ 8400 Watson in St. Louis has the cheese
Lost my ApronMarch 17, 2012 REVIEW:
Notes to self:
Use unsalted butter. Dish was a little too salty
DO NOT USE A PLASTIC STAINER. Got to make the butter twice.
Rookie virgin cook mistake.
Enjoyed the taste. Wife loved it.
jimpetoFebruary 18, 2012 REVIEW:
I agree with everyone else, it was better than the dish I got at the Spaghetti Factory; I am sure I used more Mizithra than called for.
sosohappyJanuary 16, 2012 REVIEW:
this was AWESOME!!!!...just made for my family and they LOVED it!!!...didnt have the cheese so used parmesean...cant wait to try with the real cheese...THANKS!!!
Cleveland CookerJune 12, 2011 REVIEW:
i love love love this recipe!! I found that after burning the butter, the residue at the bottom of the pan is very flavorful/salty. I usually put a scoop pf the residue on the pasta along with the butter. But that's just personal choice. When we cant get mizythra we substitute roman0, or shredded parmesan. Not as good as the original but it works!! If you are in the Cleveland, OH area, the West Side Market carries the cheese..$6.99 lb.
winnergalJune 11, 2011 REVIEW:
In the St Louis/St Charles area Schnucks sells the Mizithra Cheese. You can buy whole or shredded. This is soooo good!
bizygirlJune 5, 2011 REVIEW:
I've been making this for years for my family and they love it. I add Italian sausage (browned and sliced) to mine. I don't get the pleasure of eating many leftovers the next day because it gets gobbled up every time.
Little SlovakApril 6, 2011 REVIEW:
In the San Diego area, a specialty food store called Harvest Ranch in El Cajon has carried the Mazithra cheese for years. Love the cheese! It is addicting.
SheilaApril 3, 2011 REVIEW:
This came out perfectly and we loved it. I halved the recipe for just my husband and I. I added a light dusting of garlic powder to the browned butter and reheated it briefly in the microwave before pouring it over the pasta and cheese and then set the pasta bowls in the oven to stay warm while we cut the sourdough bread. So pleased to find this recipe after years of looking & trying.
Guest FoodieFebruary 17, 2011 REVIEW:
In the Phoenix area, you can buy Mizithra at AJ's Fine Foods. The Safeway near me used to carry it, but they don't anymore because they said they didn't sell enough. My whole family loves Mizithra cheese.
Guest FoodieJanuary 29, 2011 REVIEW:
This is a great dish at the OSF and I could never master the butter but this recipe was very helpful and it came out wonderful
Guest FoodieDecember 30, 2010 REVIEW:
This was fantastic! Exactly like the OSF recipie! Highly recommended.
GuestJune 29, 2010 REVIEW:
Love Old Spaghetti Factory's Mizithra and Browned Butter pasta, but we don't live anywhere near one. I had tried, but never knew how to properly brown the butter. This recipe has detailed and accurate instructions on making clarified browned butter and it tastes exactly like the OSF's meal! I made it for my husband and kid yesterday and got rave reviews!
unknownJune 4, 2010 REVIEW:
This dish was amazing! My Husband and kids loved it!!!
May 27, 2010
Ok So I have been making this for like 3 years now, But my problem lies with the butter for some reason lately what is the best butter to use salted non salted creamy I am so not sure what I used B4 I dont buy butter but only for this ...please help thanks again
April 14, 2010
Just wanted to provide a quick note. The Mizithra Cheese used in the "Old Spaghetti Factory's Spaghetti with Burnt Butter" recipe can be be purchased from the resturaunt for around $5.50 for a 1/2 pound. This information was given to me by a server at the "Old Spaghetti Factory in Rancho Cucamonga, California.
November 13, 2009
In St Louis you can buy the cheese at Dierbergs in the special cheeses section by the deli.
kd7jfzAugust 2, 2009 REVIEW:
by the way here in utah Harmons drocery stores carry Mizithra cheese
MaliciousGrayJuly 2, 2009 REVIEW:
Ho-ly CRAP that was amzingly good! I was shocked at how dead on this was to the Old Spaghetti Factory recipe!!!! WOW!
July 2, 2009
Oh and by the way.. looked at all the Snobby McSnobberton grocery stores for the cheese... didn't see it... but then foundit at Winco... and it was pretty cheap!
lostlover815June 11, 2009 REVIEW:
This has been a family favorite for years. Being a native St. Louisan, but now living in Oklahoma, we buy it whenever we go home to visit family. (it freezes pretty well, I shread it and pack it in freezer tight containers. We always buy it at Viviano's on the Hill in STL.
Pasta Lovin' Linda
April 4, 2009
This was very very good! I couldn't find the mizithra cheese (but I must admit I didn't look too hard). I used shredded asiago cheese which was delicious. The "burning" of the butter was the part I could never get right. Now I can. Thanks!
Guest FoodieJanuary 12, 2009 REVIEW:
If anyone is looking for mizithra cheese, which I know is not easy to coe by - I've found it at Whole Foods.
pasta loverJanuary 5, 2009 REVIEW:
Luckily I can easily find Mizithra at Safeway and all our grocery stores around Portland, OR. It's in the open case of "fancy" cheese near the deli. At $7.99/lb a little chunk for a few bucks feeds the whole family. WAY cheaper than going to OSF. I also make the OSF Creamy Pesto Dressing recipe on this website. You can't go wrong. So DELISH!
January 3, 2009
My very very favorite and I live in Saint Louis as well, but have never been able to find the Mizithra Cheese since the Greek Deli at Clayton & Big Bend closed. WHERE do you find it?
SweetpeaJanuary 2, 2009 REVIEW:
Bravo! This has been one of my 3 favorite restaurant meals forever. I buy a bag of the Mizithra cheese every time we eat at the OSF, but I could never recreate the brown butter at home - until now. This was so easy to make and taste PERFECT, (I now know I wasn't cooking it long enough). I am so happy. Thanks
YvonneinVailSeptember 5, 2008 REVIEW:
This is my favorite pasta dish in the world. I crave it even when I'm not pregnant. I live in Vail, Colorado and drove 2 hours to Denver to get it when I was pregnant. They even sell just the cheese at the Spaghetti Factory! It's TOTALLY YUMMY!
NettieFebruary 15, 2008 REVIEW:
I fell in love with this dish when I lived in Utah. I am going to order this cheese on line, so my husband can learn what I've been raving about. Too bad there are no "Spaghetti Factory's" in Pennsylvania.
Guest FoodieNovember 1, 2007 REVIEW:
WA WebfootOctober 28, 2007 REVIEW:
My favorite when I go to the Old Spaghetti Factory. When I make my own I add minced garlic to the browned butter. Ten stars then!
i love pastaAugust 22, 2007 REVIEW:
This is my all-time favorite pasta dish. I can't ever get enough of it, and neither can my family!
February 2, 2007
I've been making this for years, and find that the sediment is where the flavor is. I usually pour couple of tablespoons of butter over the pasta and cheese (on each plate), and then spoon some of the sediment on top of that. Absolutely wonderful! My kids beg for this often.