Mizithra cheese & browned butter recipes - Main course

Author: Enid Thrasher  

In this Olde Spaghetti Factory copycat recipe, spaghetti tossed in garlic browned butter and mizithra cheese Spaghetti with Mizithra Cheese and Browned Butter is an easy weeknight dinner recipe, inspired by The Old Spaghetti Factory recipe! Make Old Spaghetti Factory Browned Butter and Mizithra Cheese at home with this copycat recipe.

Old Spaghetti Factory Browned Butter and Mizithra Cheese

Old Spaghetti Factory Browned Butter and Mizithra Cheese
Make Old Spaghetti Factory Browned Butter and Mizithra Cheese at home with this copycat recipe.
Provided by: Stephanie Manley
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 5
Ingredients:
  • 16 ounces pasta
  • 1 cup salted butter (unsalted butter is ok to use)
  • 1/2 cup mizithra cheese (grated)
  • 1/2 cup Romano cheese (grated)
  • 1 tablespoon parsley (minced)
Nutrition:
  • Calories: 924 kcal
  • Carbohydrate: 85 g
  • Protein: 23 g
  • Fat: 54 g
  • Saturated Fat: 33 g
  • Cholesterol: 148 mg
  • Sodium: 712 mg
  • Fiber: 3 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Cook the spaghetti according to package directions. Do not rinse. While the pasta is cooking brown the butter by placing into a saucepan over medium heat. As the butter melts, it will begin to foam. Remove the foam with a spoon. Cook the butter until it browns.
  2. To prepare the pasta, pour pasta into a bowl. Pour the browned butter over the pasta, and then add the two kinds of cheese. Toss pasta until it is well coated. Serve immediately. This dish does not reheat well.
Notes: Spaghetti with Browned Butter and Mizithra Cheese from, Spaghetti with Browned Butter and Mizithra Cheese from the Spaghetti Factory.

Old Spaghetti Factory Browned Butter and Mizithra Cheese

You can make the old Spaghetti Factory Browned Butter and Mizithra cheese. It is a super easy Duration: 4:38

Spaghetti with Mizithra Cheese and Browned Butter

Spaghetti with Mizithra Cheese and Browned Butter
In this Olde Spaghetti Factory copycat recipe, spaghetti tossed in garlic browned butter and mizithra cheese
Provided by: Amelia Rampe
Yields: 4 servings
Number of ingredients: 8
Ingredients:
  • 2 large cloves garlic
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 teaspoon kosher salt, plus more for the pasta water
  • 2 ounces mizithra cheese
  • 2 ounces Pecorino Romano cheese
  • 1/2 teaspoon fresh ground black pepper
  • 1 small bunch fresh parsley leaves
  • 1 pound dried spaghetti
Nutrition:
  • Saturated Fat: 18.3 g
  • Unsaturated Fat: 0.0 g
  • Carbohydrate: 58.1 g
  • Sugar: 2.2 g
  • Serving Size: Serves 6
  • Protein: 15.7 g
  • Fat: 30.0 g
  • Calories: 564 cal
  • Sodium: 307.7 mg
  • Fiber: 2.8 g
  • Cholesterol: 0 mg
How to cook:
  1. Step 1
  2. Bring a large pot of salted water to a boil.
  3. Step 2
  4. Meanwhile, finely chop 2 large garlic cloves. Cut 12 tablespoons unsalted butter into 6 pieces. Melt the butter in a large skillet over medium heat. Continue to cook until the butter is medium golden brown and nutty smelling, 5 to 7 minutes. Remove the pan from the heat. Immediately add the garlic and 1 teaspoon kosher salt and stir to combine. (The garlic will cook as the pan cools.) Remove 1/4 cup of garlic butter and set aside in a small bowl or measure out in a heatproof cup. Leave the remaining butter in the skillet to cool but not harden.
  5. Step 3
  6. Grate 2 ounces mizithra cheese and 2 ounces of Pecorino Romano cheese (about 3/4 cup each) on the small holes of a box grater. Transfer the cheeses to a medium bowl and stir to combine. Remove 1/2 cup of the cheese mixture for garnish. Finely chop a small handful of fresh parsley leaves until you have about 3 tablespoons.
  7. Step 4
  8. When the water is boiling, add 1 pound dried spaghetti and cook according to package directions until al dente. Drain the pasta, then transfer to the reserved skillet. Toss with tongs over medium-low heat until the noodles are coated with the browned butter. Add the cheese mixture, 1/2 teaspoon black pepper, and 2 tablespoons of the parsley, and toss to combine. Taste and season with more kosher salt as needed.
  9. Step 5
  10. Transfer the pasta to a serving plate and drizzle with the reserved garlic butter. Garnish with the reserved cheese, parsley, and pepper as desired.
Notes: Mizithra Cheese and Browned Butter Spaghetti, The name might be long and boring but the recipe isn't! It's a quick and easy Duration: 0:28

Spaghetti with Mizithra and Browned Butter

Spaghetti with Mizithra and Browned Butter
Spaghetti with Mizithra Cheese and Browned Butter is an easy weeknight dinner recipe, inspired by The Old Spaghetti Factory recipe!
Provided by: Julie Blanner
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 4
Ingredients:
  • 16 ounces spaghetti (1 box)
  • ½ cup butter (unsalted)
  • ¼ pound mizithra cheese (grated)
  • parsley (garnish)
Nutrition:
  • Serving Size: 1 g
  • Calories: 310 kcal
  • Carbohydrate: 42 g
  • Protein: 7 g
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Cholesterol: 30 mg
  • Sodium: 104 mg
  • Fiber: 1 g
  • Sugar: 1 g
How to cook:
  1. Bring a large pot of water to a boil. Prepare noodles al dente.
  2. Meanwhile, heat skillet to medium, add butter in chunks.
  3. Whisking, monitor the butter until it turns brown and has a nutty aroma, careful not to burn it.
  4. Remove the foam and toss with strained spaghetti.
  5. Top with freshly shredded mizithra cheese and garnish with parsley.
Notes: Spaghetti with Mizithra Cheese and Browned Butter, Ingredients ; 2. large cloves garlic ; 12 tablespoons. (1 1/2 sticks) unsalted butter ; 1 teaspoon. kosher salt, plus more for the pasta water ; 2

The Old Spaghetti Factory’s Mizithra Pasta

The Old Spaghetti Factory’s Mizithra Pasta
Our version of The Old Spaghetti Factory's Mizithra Pasta is AMAZING. It is a rich and buttery dish that your whole family will love.
Provided by: Erica Walker
Total time: 14 minutes
Cook time: 9 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 4
Ingredients:
  • 16 ounces spaghetti noodles
  • 1 cup butter ((no substitutes))
  • 6 ounces Mizithra cheese (finely grated)
  • fresh basil (as an optional garnish)
Nutrition:
  • Calories: 505 kcal
  • Carbohydrate: 43 g
  • Protein: 16 g
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Cholesterol: 80 mg
  • Sodium: 531 mg
  • Fiber: 2 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Cook pasta in a large pot of salted, boiling water until al dente. Drain.
  2. While pasta is cooking, start slowly melting butter in a small saucepan over medium heat until golden brown. The butter will foam up and rise, but just keep stirring until it turns brown.
  3. 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.
  4. Do not stir up the sediments in the pan, you want the clear butter separated from the sediment at the bottom.
  5. Pour the browned butter into a separate bowl, again, keeping the butter separated from the sediment.
  6. Toss the pasta with the butter when it is ready.
  7. Reserve 1/2 cup of Mizithra cheese. Stir the remaining cheese into the butter coated pasta.
  8. Sprinkle remaining cheese on top. Garnish with sliced fresh basil (optional).
  9. Serve immediately.
Notes: Spaghetti Squash with Mizithra Cheese and Browned Butter, Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter is a lower-carb version of Spaghetti with Mizithra Cheese and Browned
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