Mizithra Cheese & Browned Butter from Old Spaghetti Factory features nutty, finely grated Mizithra cheese melted into rich, golden browned butter, creating a simple yet flavorful sauce that coats the pasta with a luscious, buttery finish.
Equipments
- Saucepan
- Skillet or frying pan
- Cheese grater
- Pasta pot
- Colander
- Wooden spoon or spatula
- Ladle or large spoon
- Measuring cups
- Serving plates or bowls
Ingredients
- 1 lb (450g) spaghetti
- 1 cup (225g) unsalted butter
- 1 cup (about 100g) Mizithra cheese, finely grated
- Salt, to taste
- 8 oz (225g) Mizithra cheese
- 1 cup (225g) unsalted butter
- 1 lb (450g) spaghetti (or preferred pasta)
- Salt (for pasta water)
Mizithra cheese is a key ingredient that you should finely grate to ensure it melts smoothly into the browned butter, creating the sauce's signature nutty and creamy texture. Using unsalted butter allows you to control the seasoning better, as salt can be added to taste based on your preference. When cooking the pasta, salt the water generously to enhance the overall flavor of the dish. Be sure to brown the butter carefully in a skillet without burning it, which gives the sauce its rich, golden color and deep flavor. This Mizithra Cheese & Browned Butter copycat recipe from Old Spaghetti Factory captures the simplicity and richness of the original, offering a luscious, buttery finish that coats your pasta perfectly.
Instructions
- Grate Mizithra cheese using the cheese grater.
- Fill the pasta pot with water; add salt and bring to a boil.
- Add spaghetti to the boiling water; cook until al dente.
- Reserve 1 cup of pasta water, then drain spaghetti in the colander.
- In the skillet or frying pan, melt the unsalted butter over medium heat.
- Cook butter, stirring occasionally, until it foams and turns golden brown with a nutty aroma.
- Remove skillet from heat once butter is browned.
- Toss cooked spaghetti with browned butter in the skillet or pasta pot.
- Add grated Mizithra cheese and a splash of reserved pasta water; toss to combine evenly.
- Taste and adjust salt if needed.
- Serve immediately on plates or bowls, topping with extra Mizithra cheese if desired.
Substitution
Mizithra Cheese & Browned Butter from Old Spaghetti Factory is a simple yet flavorful pasta dish featuring nutty, finely grated Mizithra cheese melted into rich, golden browned butter that coats the pasta beautifully. If Mizithra cheese is unavailable, you can substitute it with ricotta salata or Parmesan, which offer a similar salty and nutty profile. When browning butter, watch closely to prevent burning; a golden color and nutty aroma indicate it's ready. Use unsalted butter to control salt levels, as Mizithra cheese can be quite salty on its own. Ensure your pasta water is well-salted to enhance overall flavor before draining and tossing with the browned butter and cheese mixture for the best results.
Tips
Make sure to reserve some pasta water before draining, as the starchy water helps emulsify the browned butter sauce and cheese, creating a silky texture that clings to your spaghetti. Watch the butter carefully while browning; it can go from golden brown to burnt in seconds, which would ruin the delicate nutty flavor you want. Use freshly grated Mizithra cheese for the best melt and flavor, as pre-grated cheese often contains additives that affect texture. Toss your pasta and sauce immediately while hot to ensure the cheese melts evenly and coats each strand perfectly.
Nutritions
Mizithra Cheese & Browned Butter is rich in saturated fats and calories mainly from the unsalted butter, providing a creamy texture and buttery flavor. Mizithra cheese contributes protein and calcium, along with a distinct nutty taste, while also adding some sodium content. Your choice of pasta adds carbohydrates essential for energy, with the al dente cooking retaining more nutrients compared to overcooked pasta. This combination results in a satisfying dish with balanced macronutrients but should be enjoyed in moderation if you're monitoring fat intake.
Storage
Store leftover Mizithra cheese separately in an airtight container in the refrigerator to maintain its freshness and prevent it from absorbing other odors. Keep browned butter refrigerated in a small sealed jar and gently reheat before use to preserve its rich, nutty flavor. To prevent the pasta from sticking, toss your leftover spaghetti lightly in olive oil before refrigerating it in a covered dish.
Variation or Alternatives
You can substitute brown butter with browned ghee for a richer, nuttier flavor and higher smoke point. Try using Pecorino Romano or Parmigiano-Reggiano cheese instead of Mizithra for a sharper, slightly saltier taste and smooth texture. Adding freshly cracked black pepper or red pepper flakes while tossing pasta can introduce subtle heat and enhance complexity. To keep your pasta silkier, reserve more pasta water and gradually add it to adjust sauce consistency as needed.
Allergies
Mizithra cheese contains dairy, which can trigger allergic reactions in individuals with milk allergies or lactose intolerance. Browned butter also contains milk proteins, potentially causing issues for those sensitive to dairy. If you have a dairy allergy, it's important to choose an alternative ingredient or consult with your healthcare provider before consuming this dish.
Why this recipe?
Mizithra Cheese & Browned Butter from Old Spaghetti Factory offers a unique blend of nutty, tangy Mizithra cheese combined with rich, aromatic browned butter that creates a deeply flavorful experience. The dish's simple yet bold flavor profile showcases authentic Mediterranean influences, appealing to those who appreciate traditional Italian-American cuisine. Your attempts to replicate this recipe allow you to enjoy a restaurant-quality meal at home while customizing ingredients to fit your taste and dietary preferences. Making a copycat version provides both the satisfaction of cooking a beloved classic and the chance to impress friends with a gourmet pasta creation.