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Old Spaghetti Factory's Spaghetti with Burnt Butter

recipe at a glance
Rating: 5/5 5 stars
38 reviews
13 comments

ready in: under 30 minutes
serves/makes:   4
  

recipe id: 28580
cook method: stovetop
Old Spaghetti Factory's Spaghetti with Burnt Butter Recipe
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ingredients

1 cup butter
1 cup Mizithra cheese
pasta of choice

directions

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.

cook's notes

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.

added by

lallin

nutrition

830 calories, 55 grams fat, 65 grams carbohydrates, 20 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
3592%
number of 4 star votes on this recipe
25%
number of 3 star votes on this recipe
13%
number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe13



Registered Member at CDKitchen.com
Member since:
Jul 5, 2014





REVIEW: recipe rating
This is absolutely scrum-dill-e-icious!!! A family favorite for sure!
Could have done without the Nutrition info ie. Fat & Calories LOL!


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com

Guest Foodie

COMMENT:
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 :)


Guest at CDKitchen.com




REVIEW: recipe rating
It was kind of blah. I added garlic salt after and that made it LOADS better


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com

Former cook at OSF

COMMENT:
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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 at CDKitchen.com




REVIEW: recipe rating
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.


Registered Member at CDKitchen.com
Member since:
Nov 9, 2013





REVIEW: recipe rating
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.


Registered Member at CDKitchen.com
Member since:
Sep 25, 2013





REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
Easy, Inexpensive, Simple and Everyone loves it. Careful because can be addictive!!


Guest at CDKitchen.com




REVIEW: recipe rating
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 at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
I actually bought my mizithra cheese at OSF. The ingredients are Ricotta cheese and Romano cheese, so they don't even use true mizithra.


Guest at CDKitchen.com

Lynne Marie

COMMENT:
I love, love love this! Even better with one, or all, of the following add ons: fresh bacon bits, toasted sunflower seeds, & sautéed mushrooms. Top with chopped fresh parsley. I licked my bowl clean!


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com

Northwest

COMMENT:
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com

Amanda

COMMENT:
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.


Guest at CDKitchen.com

chapasta

COMMENT:
Sappington Market @ 8400 Watson in St. Louis has the cheese


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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!!!


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
In the St Louis/St Charles area Schnucks sells the Mizithra Cheese. You can buy whole or shredded. This is soooo good!


Registered Member at CDKitchen.com
Member since:
Jun 5, 2011





REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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 at CDKitchen.com




REVIEW: recipe rating
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.


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REVIEW: recipe rating
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 at CDKitchen.com




REVIEW: recipe rating
This was fantastic! Exactly like the OSF recipie! Highly recommended.


Guest at CDKitchen.com




REVIEW: recipe rating
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!


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REVIEW: recipe rating
This dish was amazing! My Husband and kids loved it!!!


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homemaker

COMMENT:
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


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Pasta Man

COMMENT:
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.


Guest at CDKitchen.com

Robin

COMMENT:
In St Louis you can buy the cheese at Dierbergs in the special cheeses section by the deli.


Guest at CDKitchen.com




REVIEW: recipe rating
by the way here in utah Harmons drocery stores carry Mizithra cheese


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REVIEW: recipe rating
Ho-ly CRAP that was amzingly good! I was shocked at how dead on this was to the Old Spaghetti Factory recipe!!!! WOW!


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MaliciousGray

COMMENT:
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!


Guest at CDKitchen.com




REVIEW: recipe rating
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.


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Pasta Lovin' Linda

COMMENT:
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 at CDKitchen.com




REVIEW: recipe rating
If anyone is looking for mizithra cheese, which I know is not easy to coe by - I've found it at Whole Foods.


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REVIEW: recipe rating
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!


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Guest Foodie

COMMENT:
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?


Guest at CDKitchen.com




REVIEW: recipe rating
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


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REVIEW: recipe rating
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!


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REVIEW: recipe rating
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.


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REVIEW: recipe rating
Perfect. Thanks!


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REVIEW: recipe rating
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!


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REVIEW: recipe rating
This is my all-time favorite pasta dish. I can't ever get enough of it, and neither can my family!


Guest at CDKitchen.com

Guest Foodie

COMMENT:
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.


Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.