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Spaghetti Factory Browned Butter Mizithra

Spaghetti Factory Browned Butter Mizithra - recipe card
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This copycat recipe captures the magic of the original Spaghetti Factory classic: nutty, amber-brown butter poured over tender spaghetti and topped with salty, crumbly Mizithra cheese. The contrast of rich browned butter and sharp cheese creates an irresistibly simple yet decadent pasta dish.

Ingredients

Scale
  • 1 pound dry spaghetti
  • 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
  • 1/4 teaspoon kosher salt, plus more for pasta water
  • 8 ounces Mizithra cheese, grated (about 2 cups)
  • 2 tablespoons fresh parsley, finely chopped (optional, for garnish)

Instructions

  1. Bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons of kosher salt (the water should taste like the sea) — this seasons the pasta from within. Add the spaghetti and cook according to package directions until al dente, about 8-10 minutes.
  2. While the pasta cooks, prepare the browned butter. Place a 10-inch stainless steel or light-colored skillet over medium heat. Add the 8 tablespoons of butter pieces and let them melt completely, swirling the pan occasionally. The butter will foam and sizzle — this is the water evaporating.
  3. Continue cooking the butter over medium heat, swirling the pan frequently. Watch for the milk solids at the bottom of the pan to turn from pale yellow to a warm golden-brown, then to a deep amber color. This takes about 4-6 minutes total from when the butter melts. The butter will smell intensely nutty and toasty. Remove the pan from the heat immediately to prevent burning — the color will continue to darken slightly from residual heat.
  4. Stir the 1/4 teaspoon salt into the browned butter. Set the pan aside while you finish the pasta.
  5. Reserve 1/2 cup of the starchy pasta cooking water just before draining. Drain the spaghetti in a colander — do not rinse, as the starch helps the butter cling to the pasta.
  6. Return the drained spaghetti to the now-empty pot. Pour the browned butter over the hot pasta, then add 1/4 cup of the reserved pasta water. Toss vigorously with tongs or a pasta fork until every strand is coated and the butter emulsifies slightly with the water, creating a silky sauce. If the pasta seems dry, add the remaining reserved water 1 tablespoon at a time until you reach your desired consistency.
  7. Divide the pasta among 4 warmed bowls or plates. Sprinkle 1/2 cup of grated Mizithra cheese over each portion — the heat from the pasta will soften the cheese slightly, allowing it to melt into the butter sauce. Garnish with fresh parsley if desired and serve immediately.

Notes

Storage: This dish is best enjoyed immediately, as the butter sauce can solidify when cooled. For leftovers, store in an airtight container in the refrigerator for up to 2 days. Reheat: Place leftovers in a skillet over medium-low heat with a splash of water or milk. Toss gently until the butter melts and the pasta is heated through, about 3-4 minutes. Freezing is not recommended, as the texture of both the pasta and butter sauce will degrade significantly.

Nutrition

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Find it online: https://copycatkitchenco.com/spaghetti-factory-browned-butter-mizithra/