Old Spaghetti Factory’s Mizithra Pasta

Old Spaghetti Factory's Mizithra Pasta

This copycat of Old Spaghetti Factory’s Mizithra Pasta is amazing!  I love when we can nail down a favorite dish from one of our favorite places.  This recipe only has a few ingredients but it is all about the way it is prepared and the process of browning the butter.  The best part?  This recipe will be a favorite of your pickiest eaters!  🙂

Our Version of Old Spaghetti Factory’s Mizithra Pasta

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  • 1 pkg. spaghetti (1 lb)
  • 2 cubes REAL butter
  • 1/2 to 3/4 lb. Mizithra Cheese, grated


  • Cook pasta in a large pot of salted, boiling water until al dente. Drain. While pasta is cooking, start slowly melting butter over medium heat until golden brown. The butter will foam up and rise, but just keep stirring until it turns brown.
  • Remove pan from heat and allow the sediment to settle at the bottom of the pan for a few minutes. Here is what it will look like when it is all settled:
  • Do not stir up the sediments in the pan, you want the clear butter separated from the stuff at the bottom. Pour the browned butter into a separate bowl, again, keeping the butter separated from the sediment.
  • Toss the pasta with the butter when it is ready. Sprinkle with Mizithra cheese to taste.
  • Serve immediately.



  1. Abby says:

    I can’t believe you love this too! I used to go to Old Spagetti factory all the time just for this! Then take it home and read Homers Odyssey.

  2. Eli & Mandy says:

    I just wanted to let you know that this is one of my favorite dishes at OSF! I made it last night for dinner and it was WAY good. My husband loved it as well. Thanks!

  3. Eli & Mandy says:

    I just wanted to let you know that this is one of my favorite dishes at OSF! I made it last night for dinner and it was WAY good. My husband loved it as well. Thanks!

  4. Erica says:

    Thanks! I love it too. Now if I can just create Spumoni…. haha

  5. Heather says:

    Thank you so much! My husband and I LOVE LOVE LOVE this…and now we can make it ourselves. (And we have already – 2 times). Your recipe is right on. Thanks.

  6. Gourmified says:

    Where do you find mizithra cheese, though? That's where I'm stumped.

    • Leslie Edwards says:

      I found some at Fred Meyers.

  7. Erica says:

    It's kind of hard to find. We found ours in our local grocery store next to the specialty cheeses.. you might have to look around a bit to find a store that carries it

  8. Chelsea says:

    Hi Erica!
    I've been spending the paste hour looking through your blog and LOVING so many recipes you have here! I'm so excited to start trying some of them.
    I was wondering if have made a spaghetti sauce that tastes like the Rich Meat Sauce from OSF! I love that place!!!! (chelstep28 at yahoo dot com)
    Thank you so much for your time! 🙂


  9. Kim says:

    I can’t wait to make this. I found mizithra at Pike’s Market in Seattle. But…. How much is a cube of butter? Reply ASAP.
    Thank you in advance.

    • Erica says:

      1 cube = 1 stick = 1/2 cup hope this helps!

  10. Taunya says:

    Oh my goodness! My all time fave! It’s what’s for dinner tomorrow for sure!!! Yippee

  11. Tammy P. says:

    Oh, I used to work at The Old Spaghetti Factory back in the 80’s and previously had never heard of Mizithra…I even had to help my customers pronounce it. However, this became my favorite dish along w/ added meat sauce. I surely will have to give this recipe a try!

  12. Melissa Foust says:

    I am going to feature your recipe on my blog, I hope that’s okay? I will link them back to this page. This is my favorite all time dish and you nailed it! Thanks! https://themissylife.wordpress.com/

  13. Patrick P. says:

    While I’m browning the butter, I like to add some finely chopped garlic, a little freshly ground black pepper, and some finely shredded Mizithra (this will give you a little bit of crunchy taste of the Mizithra). Then pour the browned butter over your pasta on each individual plate, grate some more Mizithra over the pasta using the larger holes in the grater, sprinkle some chopped parsley on top and enjoy.

    • Erica says:

      Great suggestions! Thank you!!

  14. Sydney says:

    We love browned butter EVERYTHING in our home. This pasta tastes delightful the way you have it – but you really should try pulling those yummy bits of carmelized milk fats up from the bottom of the pan. It will blow your mind! We eat the WHOLE entire butter after browning. Delicious!

    • Steve in Detroit says:

      Me too! Its awesome! I am lucky enough to find Mizithra here, and also at my other home in Clearwater, but fo those who can’t find it, freshly grated parm or romano is a good substitute.. Very similar in flavor. (never use the stuff in the green can, it doesn’t work)..

  15. Marsha says:

    Do you use salted or unsalted butter?

    • Erica says:

      salted 😉

  16. Pamela says:

    When I cook my mizithri I always add fresh mushrooms and cooked chopped bacon. Its absolutely delicious!

    • Echo says:

      Great idea! Thanks!

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