Old Spaghetti Factory Mizithra & Browned Butter Spaghetti
Description
Copycat Old Spaghetti Factory spaghetti with nutty browned butter and salty aged mizithra cheese, ready in 20 minutes.
Ingredients
- 1 pound spaghetti
- 1 cup butter, 2 sticks, unsalted
- 1 1/2 cups aged mizithra cheese, finely grated
- 1/2 cup Romano cheese, finely grated
- 2 tablespoons fresh parsley, chopped
- Cracked black pepper, to taste
Instructions
- Cook 1 pound spaghetti in well-salted water to al dente. Reserve 1/2 cup pasta water and drain without rinsing.
- Melt 1 cup butter in a light-colored saucepan over medium heat.
- Cook 5 to 8 minutes, swirling, until the foam subsides, brown flecks form and the butter smells nutty. Remove from heat immediately at deep amber.
- Return the drained pasta to the hot pot. Pour over three quarters of the browned butter, including the brown bits, and toss to coat.
- Add most of the 1 1/2 cups mizithra and 1/2 cup Romano and toss, loosening with pasta water if needed.
- Plate at once, drizzle with the remaining butter, and finish with more cheese, parsley and cracked pepper.
Equipment
- Saucepan
- Tongs
Notes
Use aged mizithra, not fresh, and grate it yourself from a block — pre-grated cheese is coated in starch that stops it melting. Ricotta salata is the closest substitute, or two parts ricotta salata to one part Pecorino Romano. Brown the butter in a light-colored pan so you can see the color; it goes from amber to burnt in under a minute. Serve immediately, as this dish does not hold or reheat well.
Nutrition
Serving: 1ServingCalories: 1050kcalCarbohydrates: 86gProtein: 29gFat: 66gSaturated Fat: 40gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 177mgSodium: 800mgPotassium: 321mgFiber: 4gSugar: 3gVitamin A: 2063IUVitamin C: 3mgCalcium: 473mgIron: 2mg