OLD SPAGHETTI FACTORY’S | Spaghetti with Mizithra Cheese & Browned Butter

by RRR

According to the Old Spaghetti Factory, their most famous dish almost never made it onto the menu.  When founder, Guss Dussin, applied for his business and liquor license, he was told he needed one more menu item.  So he quickly added the Spaghetti with Mizithra Cheese and Browned Butter, an old family recipe and it is the most popular dish on the menu.

But what is Mizithra Cheese?  Mizithra is a traditional unpasteurized Greek cheese made from sheep or goat milk.  It has been made for thousands of years and is believed to be the ancestor of all Greek cheeses.  There are two forms, fresh and dried.  The fresh is similar in taste and texture to Ricotta Salata and the dried has a rock hard texture and salty taste.  Use the dried version for this recipe.

But where can you find Mizithra Cheese?  The Old Spaghetti Factory sells the grated Mizithra and Romano blend on their website.  You can purchase it on Amazon, but you have to buy 1 case of 12 for $65.  This is, obviously, not practical.  Local grocery stores that may sell it are Sprouts, Whole Foods, The Fresh Market, or at your local Greek market.  If you simply cannot find it, Pecorino would make an acceptable substitution.

For other great pasta dishes, check out The Capital Grille’s Lobster Mac & Cheese and The Olive Garden’s Fettucine Alfredo.


The Old Spaghetti Factory's Spaghetti with Mizithra Cheese & Browned Butter

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 16 oz. spaghetti (Barilla Pref.)
  • 1 stick salted butter
  • ½ cup + 2 TBL Mizithra Cheese
  • ½ cup + 2 TBL Romano Cheese
  • 1 TBL parsley, minced


Boil a large pot of salted water.  Cook the pasta to al dente instructions.  Once cooked, drain pasta reserving ¼ cup of pasta water.

While the pasta is cooking, finely grate the Mizithra and Romano cheeses and mince the parsley.

While the pasta is draining, over a low heat melt the stick of butter.  Continue cooking the butter until it becomes browned, begins to bubble slightly, and smells nutty.

Once the butter is perfectly browned, add the reserved pasta water to stop the butter from browning to the point where it burns.

If the pasta is sticky, run under hot water in the strainer and shake off all excess water.  Toss the pasta, ½ cups of Mizithra and Romano cheeses and minced parsley thoroughly.

Serve in pasta bowls and sprinkle with remaining grated cheeses.


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