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homemade Old Spaghetti Factory Browned Butter and Mizithra Cheese photo
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Old Spaghetti Factory Browned Butter and Mizithra Cheese

A simple, nostalgic pasta tossed with nutty browned butter and tangy mizithra and Romano cheeses.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

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

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente; drain in a colander and do not rinse.
  • While the pasta cooks, melt the butter in a medium saucepan over medium heat; as it melts it will foam—skim off the foam with a spoon.
  • Continue cooking, stirring occasionally, until the milk solids turn golden brown and give a nutty aroma and you see brown bits on the bottom, about 3–5 minutes; remove from heat immediately to prevent burning.
  • Place the drained pasta in a large bowl, pour the browned butter over it, then add the grated mizithra and Romano cheeses.
  • Toss everything together until the pasta is well coated and the cheeses melt into the butter; taste and adjust seasoning if needed.
  • Garnish with the minced parsley and serve immediately.

Equipment

  • Large Pot
  • Saucepan
  • Colander
  • Mixing Bowl
  • Wooden Spoon or Tongs

Notes

  • If butter is taking too long to brown, increase the heat slightly.
  • If butter browns too quickly, remove it from the heat immediately.
  • If butter burns, discard and start over because burned butter cannot be saved.
  • Signs of properly browned butter are golden brown color, a nutty aroma, and brown bits on the bottom.
  • Can’t find mizithra? Use Parmesan as a substitute.
  • For a sharper flavor, increase the ratio of Romano to mizithra.