The Old Spaghetti Factory’s Mizithra Pasta
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
9 mins
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Total Time
14 mins
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Servings
8
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Calories
505 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
The Old Spaghetti Factory’s Mizithra Pasta
Description
This recipe starts by carefully melting butter over medium heat until it foams and browns, emitting a nutty scent. The butter is then poured off to separate the clear browned part from the milk solids sediment, which are discarded for a clean flavor. The cooked spaghetti noodles are tossed in this browned butter, coating them evenly with a rich, golden sauce.
Finely grated mizithra cheese is incorporated into the coated pasta, blending its mild sharpness with the butter’s richness. An additional portion of mizithra is sprinkled over the top for flavor and visual appeal. Garnishing with fresh basil adds a hint of herbal brightness to the dish.
The dish is best served immediately to enjoy the balance of warm butter, cheese, and tender pasta. Using a pan with a light-colored bottom helps monitor butter color during browning to avoid burning. Straining the browned butter can ensure a smooth sauce without sediment.
Ingredients
- 1 cup butter (no substitutes)
- 16 ounces spaghetti noodles cooked and drained
- 6 ounces mizithra cheese finely grated, divided
- basil for garnish (optional, fresh
Instructions
- Slowly melt butter in a small saucepan over medium heat until golden brown about 4 minutes. The butter will foam up and rise, but just keep stirring until it turns brown.
- Remove pan from heat and pour melted butter into a tempered glass bowl or measuring bowl. Allow the sediment to settle at the bottom of the bowl for a few minutes. Do not stir up the sediment; you want the clear butter separated from the sediment at the bottom. Pour the browned butter into a separate bowl, keeping the butter separated from the sediment. Discard the sediment.
- Toss the cooked pasta with the butter. Reserve ½ cup mizithra cheese. Stir the remaining cheese into the butter-coated pasta.
- Sprinkle reserved ½ cup cheese on top. Garnish with sliced fresh basil.
- Serve immediately.
Notes
- Brown butter slowly over medium heat and watch its color carefully to avoid burning, using a pan with a light-colored bottom for better visibility.
- Allow milk solids to settle before separating browned butter to keep the sauce smooth; alternatively, strain through cheesecloth or a fine mesh strainer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 43g | 14% |
| Protein | 16g | 32% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 80mg | 27% |
| Sodium | 531mg | 22% |
| Potassium | 160mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 895IU | 18% |
| Calcium | 255mg | 26% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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