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Copycat Old Spaghetti Factory's Spaghetti with Mizithra Cheese And Browned Butter
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The key elements to copying the recipe from Old Spaghetti Factory are the process of browning the butter (which gives it a unique, nutty flavor), and the Mizithra cheese.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
47 reviews
22 comments
ingredients
1 cup butter
1 cup Mizithra cheese, crumbled or grated
4 servings cooked spaghetti, or pasta of choice
directions
Cut the butter into tablespoon-sized pieces and place in a heavy 2-quart saucepan over medium heat. Let the butter just come to a simmer, then stir constantly until it starts to foam. When the butter starts to turn an amber color, remove the pan from the heat. Let the browned butter rest for a few minutes so the sediment will settle to the bottom of the pan.
Pour the browned butter into a bowl through a fine mesh strainer to remove the sediment.
To serve, divide the cooked pasta between individual serving bowls. Top each serving of pasta with 1/4 cup of the Mizithra cheese. Pour 1/4 cup of the hot browned butter over the top. Serve immediately.
recipe tips
Always watch the butter closely; it can go from brown to burnt quickly.
Use a heavy-bottomed pan for even heating while browning the butter.
Make a larger batch of brown butter to have on hand for other recipes.
For added flavor, infuse the butter with herbs like sage or thyme while browning.
For a richer flavor, toss the pasta with the browned butter in the pan for a few seconds before serving.
common recipe questions
What is Mizithra cheese?
Mizithra cheese is a Greek cheese made from sheep's milk, traditionally aged. It has a hard texture and a salty, tangy flavor that enhances dishes like pasta.
Can I use a different cheese instead of Mizithra?
Yes, if Mizithra is unavailable, a blend of ricotta salata and Romano is a good alternative, though the flavor will differ slightly.
What is the purpose of browning the butter?
Browning the butter provides a rich, nutty flavor, making it more complex and delicious.
How do I know when my butter is browned correctly?
The butter should be an amber color and emit a pleasant caramel aroma. It will also stop foaming significantly and have sediment at the bottom of the pan.
How can I prevent the butter from burning?
Stirring constantly as the butter cooks helps to prevent burning and sticking. Use medium heat and keep an eye on it to intervene as needed.
What type of pasta should I use?
While spaghetti is traditional, you can use any pasta shape you prefer, such as fettuccine, linguine, or even shorter pasta like rotini.
How do I store leftover brown butter?
Leftover brown butter can be stored in an airtight container in the refrigerator for about a week. It can also be frozen for about 3 months.
Can I reheat brown butter?
Yes, reheat brown butter gently in the microwave or on the stovetop over low heat to avoid burning it.
Can I make this dish in advance?
You can prepare the brown butter in advance and refrigerate it. Cook the pasta fresh when you're ready to eat for the best texture.
Can I add vegetables or proteins?
You can add sauteed vegetables like spinach or broccoli, grilled chicken, or shrimp to create a heartier meal.
tools needed
Saucepan: A 2-quart saucepan for melting and browning the butter on medium heat. A heavy pan works best as it won't burn the butter as easily.
Strainer: For pouring the brown butter into a bowl while keeping the sediment separate.
Measuring Cup: To measure the Mizithra cheese.
Colander: For draining the spaghetti pasta once it reaches al dente.
what goes with it?
Garlic Bread: Serve this buttery, garlicky bread alongside the spaghetti to complement the nutty flavors of the browned butter.
Simple Arugula Salad: The peppery notes of arugula will cut through the richness of the butter and cheese, adding a refreshing element to the meal. Toss with a light vinaigrette for an easy, complementary side.
Roasted Vegetables: Seasonal roasted veggies like asparagus or Brussels sprouts add a savory depth that enhances the nuttiness of the browned butter.
Shrimp Scampi: Incorporate shrimp sauteed in garlic and white wine as a luxurious protein option. The light, citrusy notes from the shrimp will match beautifully with the richness of the butter sauce.
Sauteed Spinach: A side of sauteed garlic spinach can introduce a vibrant color and a robust flavor that balances the richness of the pasta.
beverage pairings
Wine Pairings
Chardonnay: A creamy, buttery Chardonnay will pair well with the nuttiness of the browned butter. Look for one that's aged in oak, which will add a layer of vanilla and spice to the mix.
Pinot Grigio: If you're feeling a bit more on the zesty side, a crisp Pinot Grigio can provide a refreshing contrast to the richness of the butter and cheese. Go for one with bright citrus notes to lift the dish.
Sangiovese: This medium-bodied red will add a touch of cherry and earthy notes, and its acidity can balance the richness of the butter. Look for a younger one that's fruit-forward.
Other Alcohol Pairings
Prosecco: A bubbly Prosecco will add a fun fizzy kick to your dining experience. Its lightness and hints of pear or apple will complement the dish without overwhelming it.
Limoncello: Feeling fancy? A chilled Limoncello can be a whimsical pairing. Its lemony sweetness can brighten the flavors and cut through the richness of the butter.
A light Lager: A crisp, clean lager will play nice with the dish, offering a refreshing counterpoint to the richness. Look for one with a hint of malt sweetness to tie in nicely with the nuttiness of the browned butter.
Non-Alcoholic Pairings
Sparkling Water with Lime: The bubbles and zesty lime will add a refreshing twist that complements the richness of the butter.
Herbal Iced Tea: A lightly brewed herbal iced tea, like chamomile or mint, can bring a soothing note to the table.
Apple Cider: A chilled apple cider can add a lovely fruity note that pairs surprisingly well with the buttery richness.
nutrition data
830 calories, 55 grams fat, 65 grams carbohydrates, 20 grams protein per serving.
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.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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reviews & comments
I worked at an OSF in San Jose CA - decades ago! They added Romano to theirs. Try it, you'll like it.
Cheri Swarthout, using a cast iron skillet (or anodized AL) are black and makes it very difficult to avoid burning the butter and then throwing it out and starting over (same for a roux). Use a light color; stainless steel or cream enamel pan so the browning is visible. Also, directions say strain the butter to remove the brown fond. Some sources even use a paper towel in the strainer. No-no! Don't do it. Those browned bits ARE the browned butter you worked to get and it IS providing most of the flavor you want.
Got my cheese from Stoukas' Foods in suburb of Detroit (St. Clair Shores). It then had to be driven up to northern Michigan where we live. My accomplice in all of this was a friend whose family came from Greece. I always remembered her talking about her kids and grandkids loving her 'Burnt Spaghetti'. She directed me to make the butter in a cast-iron pan and let it get quite dark and use the solids on the bottom. in her family, brides are given a new pan that they reserve only for making this dish, so that it does not take on other flavors.
September 6, 2017
Delicious just like OSF and super easy. I live in So Cal and Costco no longer carries the mizithra cheese but Winco does. A $5 wedge grates super easy and makes enough for 8 servings. Will definitely make this again.
This is my families favorite! Discovered it whe my husband and I were dating in Phoenix. 38 years later we still go to OSF but I can make it at home. OSF now sells the cheese ENJOY!
I live in Oregon. Fred Meyer has the cheese in their specialty cheese bar. Amazon and Igourmet.com both have it online. It is spendy but it will last forever. I'm wondering if Ghee would work in this recipe. Ghee is clarified butter and it wouldn't burn easily. I LOVE this dish at OSF. I am getting hungry just thinking about this dish.
My greek family recipe calls for the mizithra cheese to be grated fine, the butter to be heated scalding hot, and then the butter is slowly poured over the prepared pasta and grated cheese....then it is served with tongs onto individual plates. Don't mix the pasta cheese...just cover the pasta with the ground cheese heavily...then pour the molten butter over it slowly out of a cast iron skillet. Done properly, the cheese kinda foams up as the almost scorched butter is drizzled over it....VERY TASTY!
March 26, 2016
I lived in San Diego most of my life and we used to go to OSF for years. This is one of my favorite dishes. Mizithra is found in only one store here in Fargo, ND.
My Greek Yia yia made this for me all the time. She did use the burnt (solids) on the bottom part of butter. I found that the Amber color of solids taste good but I like the darker solids as it has a nutter flavor. The solids are the flavor. top part not much flavor..do a taste test..bottom part then top part of butter.
December 27, 2015
As a west coast transplant to the east coast, we miss the OSF. This recipie brought us back to the memories of the Pour Pourri (sic) dish. Absolutely wonderful. Ordered the cheese through I-gourmet, turned out awesome!
July 4, 2015
This dish at OSF is served with fresh chopped basil and can be substituted with oregano. I would also add 3 teaspoons minced/chopped garlic and 1 cup Parmessan Cheese at equal parts rate. Great dish at OSF!!! ;)
May 8, 2015
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
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"...?
In this case, I believe they simply mean to distribute the shredded/grated cheese evenly.
Just to be clear...you use the sediment of the pan for the spaghetti or the top layer you remove & store in a container?
You use the top layer, not the sediment.
January 6, 2015
AMAZING!! Better than OSF!
December 7, 2014
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!
November 7, 2014
Worth the time to find the right cheese. Get's it just like OSF.
October 29, 2014
This was delicious
July 5, 2014
This is absolutely scrum-dill-e-icious!!! A family favorite for sure! Could have done without the Nutrition info ie. Fat & Calories LOL!
May 29, 2014
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.
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 :)
April 4, 2014
It was kind of blah. I added garlic salt after and that made it LOADS better
April 2, 2014
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.
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.
February 27, 2014
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!
November 12, 2013
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.
November 10, 2013
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.
September 25, 2013
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.
September 24, 2013
Easy, Inexpensive, Simple and Everyone loves it. Careful because can be addictive!!
September 16, 2013
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.
July 29, 2013
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.
May 24, 2013
I actually bought my mizithra cheese at OSF. The ingredients are Ricotta cheese and Romano cheese, so they don't even use true mizithra.
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!
February 10, 2013
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.
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.
September 19, 2012
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.
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.
Sappington Market @ 8400 Watson in St. Louis has the cheese
March 17, 2012
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.
February 18, 2012
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.
January 16, 2012
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!!!
June 12, 2011
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.
June 11, 2011
In the St Louis/St Charles area Schnucks sells the Mizithra Cheese. You can buy whole or shredded. This is soooo good!
June 5, 2011
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.
April 6, 2011
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.
April 3, 2011
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.
February 17, 2011
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.
January 29, 2011
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
December 30, 2010
This was fantastic! Exactly like the OSF recipie! Highly recommended.
June 29, 2010
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!
June 4, 2010
This dish was amazing! My Husband and kids loved it!!!
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
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.
In St Louis you can buy the cheese at Dierbergs in the special cheeses section by the deli.
August 2, 2009
by the way here in utah Harmons drocery stores carry Mizithra cheese
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!
July 2, 2009
Ho-ly CRAP that was amzingly good! I was shocked at how dead on this was to the Old Spaghetti Factory recipe!!!! WOW!
June 11, 2009
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.
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!
January 12, 2009
If anyone is looking for mizithra cheese, which I know is not easy to coe by - I've found it at Whole Foods.
January 5, 2009
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!
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?
January 2, 2009
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
September 5, 2008
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!
February 15, 2008
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.
November 1, 2007
Perfect. Thanks!
October 28, 2007
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!
August 22, 2007
This is my all-time favorite pasta dish. I can't ever get enough of it, and neither can my family!
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.