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homemade Old Spaghetti Factory Browned Butter and Mizithra Cheese photo

Old Spaghetti Factory Browned Butter and Mizithra Cheese

A simple, classic pasta tossed with nutty browned butter and tangy Mizithra and Romano cheeses.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Saucepan
  • Colander
  • Large Mixing Bowl
  • Wooden Spoon or Spatula
  • Measuring cups and spoons

Ingredients
  

  • 16 ounces pasta
  • 1 cup butter salted or unsalted
  • 1/2 cup mizithra cheese grated
  • 1/2 cup Romano cheese grated
  • 1 tablespoon parsley minced, for garnish

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente; drain well in a colander without rinsing.
  • While the pasta cooks, melt the butter in a saucepan over medium heat and let it foam; skim off the foam with a spoon as needed.
  • Continue cooking the butter, swirling the pan occasionally, until the milk solids turn golden brown and give off a nutty aroma; remove from heat immediately to prevent burning.
  • Place the hot drained pasta in a large mixing bowl, pour the browned butter over it, then add the grated mizithra and Romano cheeses.
  • Toss everything together until the pasta is thoroughly coated and the cheeses begin to melt into the butter; adjust seasoning if desired.
  • Transfer to plates, sprinkle with the minced parsley, and serve immediately.

Notes

  • If butter is taking too long to brown: increase heat slightly.
  • If butter browns too quickly: remove from heat immediately.
  • If butter burns: start over because burned butter cannot be saved.
  • Signs of properly browned butter: golden brown color and nutty aroma with brown bits at the bottom.
  • Can’t find Mizithra? Use Parmesan cheese instead.
  • For a sharper flavor: increase the ratio of Romano.