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! 🙂
Look for Mizithra cheese in the deli at your grocery store. It is usually not on the cheese aisle. It can be found spelled as either Mizithra or Myzithra.
How to Make Mizithra Pasta
- Cook pasta in a large pot of salted, boiling water until al dente. Drain.
- 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.
- 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 sediments in the pan, you want the clear butter separated from the sediment 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.
- Reserve 1/2 cup of Myzithra cheese. Stir the remaining cheese into the butter coated pasta.
- Sprinkle remaining cheese on top. Garnish with sliced fresh basil (optional).
- Serve immediately.