Discover the magic of Old Spaghetti Factory’s iconic Mizithra Cheese Pasta at home! This copycat recipe features rich, nutty browned butter and authentic Mizithra cheese for an unforgettable flavor experience.
Mizithra Cheese Pasta: The Old Spaghetti Factory Copycat Recipe
There are certain dishes that stick with you, weaving themselves into the fabric of your culinary memory. For many, The Old Spaghetti Factory’s Mizithra Cheese Pasta is one such iconic dish. Its simplicity belies a depth of flavor that’s both comforting and uniquely satisfying. This recipe is a loving homage, a copycat designed to bring that nostalgic dining experience right into your kitchen, focusing on the two stars: authentic Mizithra cheese and gloriously browned butter.
My journey to creating this copycat recipe started, as many good food adventures do, with a curious encounter. I often find myself diving deep into various food blogs, seeking inspiration and new flavors. One particular post about Mizithra cheese pasta immediately caught my eye. The name “Mizithra” resonated with me, yet I couldn’t quite place it. That evening, as I rummaged through my cheese drawer – a treasure trove for any cheese enthusiast – to my absolute delight, I discovered a substantial chunk of Mizithra cheese! I had completely forgotten purchasing it during one of my recent grocery store explorations, where I make a point to try different, lesser-known cheeses. Finding it felt like fate, a clear sign that this recipe was meant to be.
I crafted this meal on a quiet evening when I was home alone, needing something simple yet incredibly satisfying. The experience confirmed its status as a quick, easy, and utterly delicious dish. Its minimal ingredient list and straightforward preparation make it ideal for scaling down for a single serving or effortlessly multiplying for a larger gathering. It’s a testament to how humble components, when chosen and prepared thoughtfully, can create a truly memorable meal.
What Makes Mizithra Cheese Pasta So Special?
This dish’s allure lies in its deceptively simple ingredient list, allowing each component to shine. At its heart is the exquisite combination of pasta, Mizithra cheese, and browned butter. It’s a meal that proves you don’t need dozens of ingredients to create something truly extraordinary. It’s fast, incredibly flavorful, and easily adjustable, making it perfect for a quick weeknight dinner for one, or scaled up for a family gathering.
The Star Cheese: Understanding Mizithra
Mizithra is a traditional Greek cheese, often compared to Italian ricotta salata or a drier, saltier version of ricotta. It comes in two main forms: fresh (soft, unsalted, creamy) and dried/aged (hard, salty, crumbly, grating cheese). For this pasta recipe, the aged, hard version is essential. It’s typically made from sheep’s or goat’s milk (or a mixture), sometimes with a little cow’s milk added. Its flavor is distinctly salty, tangy, and robust, providing a sharp counterpoint to the richness of the butter. When grated over hot pasta, it melts ever so slightly, creating a beautiful coating that’s full of character. While The Old Spaghetti Factory reportedly also incorporates Romano cheese into their recipe for an added layer of complexity, Mizithra remains the undisputed primary flavor. If you can’t find Mizithra, Pecorino Romano or a good quality Parmesan could serve as a decent substitute, though the unique tang and texture of authentic Mizithra are truly irreplaceable for the most genuine copycat experience.
The Secret Weapon: The Magic of Browned Butter
If you’ve never experienced browned butter (also known as beurre noisette), you’re in for a revelation. This isn’t just melted butter; it’s butter transformed. As unsalted butter is gently heated, its milk solids toast, turning a beautiful golden-brown color and developing an incredibly rich, nutty, almost caramel-like aroma and flavor. This process elevates simple butter into a complex, aromatic sauce base that forms the very soul of this Mizithra Cheese Pasta. It’s the key to achieving that signature Old Spaghetti Factory taste.
Making browned butter requires a bit of attention, but it’s far from difficult. The trick is to keep a constant eye on it, as it can go from perfectly browned to burnt in a matter of seconds. I recommend using a light-colored skillet or saucepan so you can easily observe the change in color. Swirling the butter consistently ensures even browning and prevents solids from sticking and burning at the bottom. The reward for this small effort is immense: a depth of flavor that no plain melted butter could ever provide. The subtle notes of toasted nuts and deep dairy richness will transform your pasta into something extraordinary.
Crafting Your Old Spaghetti Factory Mizithra Cheese Pasta
This recipe is a testament to how few ingredients, expertly prepared, can yield magnificent results. Here’s a deeper look into the steps and some pro tips to ensure your pasta turns out perfectly every time.
Ingredients:
- 1 pound dry spaghetti noodles
- 1 cup (2 sticks) unsalted butter
- 3/4 pound aged Mizithra cheese, finely grated
- Freshly chopped parsley, for garnish
- Freshly cracked black pepper, to taste (highly recommended)
- Salt, for pasta water
Instructions:
- **Prepare Your Pasta Water:** In a large pot, bring at least 6 quarts of water to a rolling boil. It’s crucial to season your pasta water generously with salt – it should taste like the sea. This is your first opportunity to infuse flavor into the pasta itself. Add the dry spaghetti noodles and cook according to package directions until al dente (firm to the bite).
- **Master the Browned Butter:** While your pasta is cooking, place the unsalted butter in a light-colored skillet or saucepan over medium heat. Allow the butter to melt completely. As it melts, it will foam. Continue to cook, swirling the pan frequently (this helps distribute the heat and cook the milk solids evenly), until the foam subsides and the butter solids at the bottom of the pan turn a beautiful golden-brown and release a nutty aroma. This usually takes 5-8 minutes, but watch it closely! Remove it from the heat immediately once it reaches this stage to prevent burning.
- **Combine and Emulsify:** Before draining your pasta, reserve about 1 cup of the starchy pasta water. This water is liquid gold – its starches help create a silky, emulsified sauce that perfectly coats each noodle. Drain the cooked spaghetti, but don’t rinse it. Immediately transfer the hot spaghetti to a large serving bowl or back into the pot (off the heat). Pour the browned butter over the pasta and toss thoroughly to coat every strand.
- **Add the Cheese and Pasta Water:** Add the finely grated Mizithra cheese to the pasta. Begin to stir, incorporating the cheese evenly. If the sauce seems too thick or dry, add a tablespoon or two of the reserved pasta water at a time, stirring continuously, until the sauce reaches a creamy consistency that beautifully coats the pasta. The hot pasta and residual heat will help melt the cheese and create a luscious coating.
- **Season and Serve:** Finish with a generous amount of freshly cracked black pepper. This adds another layer of pungent warmth that complements the cheese and butter. Transfer to individual serving plates or a large platter. Garnish each serving with a sprinkle of freshly chopped parsley for a touch of freshness, vibrant color, and an herbal note. Serve immediately and enjoy the warm, rich, and tangy flavors.
Tips for the Perfect Mizithra Cheese Pasta
- **Don’t Skimp on Butter:** The 1 cup of butter might seem like a lot, but it’s absolutely essential for the richness and authentic flavor profile of this dish. This isn’t a light sauce; it’s a wonderfully decadent one.
- **Freshly Grated Cheese is Key:** Pre-grated cheeses often contain anti-caking agents (like cellulose) that can prevent them from melting smoothly and can give a gritty texture. Grate your Mizithra cheese fresh for the best texture and purest flavor.
- **Adjust to Your Taste:** While Mizithra is traditionally salty, you can adjust the amount to your preference. Start with the recommended 3/4 lb and add more if desired, tasting as you go. The same goes for freshly cracked black pepper – add as much or as little as you like.
- **Serve Warm:** This pasta is best enjoyed immediately after preparation. The browned butter and Mizithra cheese create a wonderful, unctuous texture that can become less appealing if allowed to cool completely.
- **Experiment with Other Cheeses (If Necessary):** If Mizithra is truly unavailable in your area, a blend of Pecorino Romano and Parmesan can offer a similar salty, sharp, and nutty profile, though it won’t be an exact match to the unique tang of Mizithra.
- **Consider a Dash of Garlic:** While not traditional for The Old Spaghetti Factory’s version, a small amount of finely minced garlic (sautéed for 30 seconds in the butter before browning) can add an extra layer of aroma.
Serving Suggestions and Pairings
This Mizithra Cheese Pasta is rich and satisfying on its own, but it pairs wonderfully with a few simple accompaniments. Consider serving it with:
- A crisp, fresh green salad with a light vinaigrette to cut through the richness and provide a refreshing counterpoint.
- Crusty garlic bread or a warm baguette for soaking up any leftover browned butter goodness and enjoying the last bits of sauce.
- Grilled chicken or shrimp for added protein, keeping the seasoning simple (salt, pepper, a touch of lemon) to let the pasta’s flavors truly shine.
- For wine lovers, a light-bodied red like a bright Pinot Noir or a crisp white wine such as a Pinot Grigio or Sauvignon Blanc would complement the rich and tangy flavors beautifully without overpowering the dish.
Frequently Asked Questions about Mizithra Cheese Pasta
Got questions? We’ve got answers to help you perfect this classic dish and enjoy it to the fullest.
Q: Can I use salted butter for this recipe?
A: While you technically can, it’s highly recommended to use unsalted butter. Mizithra cheese is inherently quite salty, and using unsalted butter gives you much better control over the overall sodium content of the dish. If you must use salted butter, significantly reduce the amount of added salt in your pasta water and taste the dish carefully before adding any additional salt at the end.
Q: How do I store leftovers?
A: Leftovers of Mizithra Cheese Pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, the sauce might appear thicker or drier. You can easily revive it by adding a splash of water or broth and reheating gently on the stovetop over low heat, stirring frequently, or in the microwave in short bursts.
Q: My browned butter burned! What went wrong?
A: Browned butter can transform quickly, and burning is a common mishap if not watched closely. It likely means the heat was too high or it was left unattended for too long. The key is to use medium heat and keep the butter moving by swirling the pan often. If it smells acrid, turns dark brown or black, it’s burnt and will taste bitter – unfortunately, you’ll need to discard it and start over with fresh butter. Don’t try to salvage it!
Q: What kind of pasta works best for this recipe?
A: Spaghetti is the traditional choice for The Old Spaghetti Factory’s version, and its long strands hold the browned butter and grated cheese wonderfully. However, other long pasta shapes like fettuccine or linguine, or even short pastas like penne or rigatoni, can also work well if that’s what you have on hand or prefer for a different texture.
Q: Is Mizithra cheese easy to find?
A: Mizithra cheese can sometimes be considered a specialty item, depending on your grocery store. Look for it in the deli or gourmet cheese section of larger supermarkets, or at dedicated Greek or Mediterranean grocery stores. If you struggle to find it, don’t hesitate to ask at the cheese counter – they might have it in stock or can order it for you. As a last resort, Pecorino Romano is a widely available and good substitute for its salty, sharp profile.
Mizithra Cheese Pasta
Pin Recipe
Ingredients
- 1 lb dry spaghetti noodles
- 1 cup unsalted butter
- 3/4 lb Mizithra cheese, finely grated
- Freshly chopped parsley, for garnish
- Freshly cracked black pepper, to taste
- Salt, for pasta water
Instructions
- Bring a large pot of water to a rolling boil. Salt generously until it tastes like the sea. Add spaghetti and cook until al dente according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta cooks, melt 1 cup unsalted butter in a light-colored skillet over medium heat. Continue cooking, swirling often, until foam subsides and milk solids turn golden brown and smell nutty. Remove from heat immediately.
- Drain pasta (do not rinse) and transfer to a large bowl or back into the pot. Pour browned butter over pasta and toss to coat. Add grated Mizithra cheese and stir. If needed, add reserved pasta water, 1-2 tablespoons at a time, until a creamy sauce forms.
- Season with freshly cracked black pepper. Serve immediately, topped with chopped parsley.