Reviewed: Aug. 9, 2008

This dish is going to look really plain, so I suggest adding in some black pepper at the end, toss it a few more times, and serve. Black and white looks real classy, to boot.

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Monkey Hitman


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Reviewed: Aug. 5, 2008

We absolutely loved this! First time I've browned butter-couldn't be easier. Just like the dish I used to adore at the Spaghetti Factory. I did add some minced onion, garlic and a few baby bella sliced mushrooms to sweat and soften after the butter had browned. Poured sauce over cooked fettucini and then tossed in the mizithra. Didn't add any salt as the cheese is very salty. YUM!!

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TRIPLEJ28

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Liberty Hill, Texas, USA
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Reviewed: Jul. 24, 2008

I worked at Spag, and this was my favorite dish. Actually the cheese they use isn't really Mizithra... It's half Romano and half Ricotta Salata. ( Which is probably harder to find than Mizithra...)

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alycimo


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Reviewed: Jul. 23, 2008

It didn't turn out for me I'm not sure what I did wrong it just didn't taste right and the texture was a bit weird(on and I've had a good version before so I think I know what it's supposed to taste like)

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Marissa

	Cooking Level: Intermediate Living In: Salt Lake City, Utah, USA
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Reviewed: May 3, 2008

I used whole wheat spaghetti and it was still amazing! I would have used regular spaghetti if I had had any, and that is what I'll use next time. This tastes exactly like the mizithra cheese pasta at Old Spaghetti Factory! I let the butter cook the entire time the pasta was cooking to get a nice rich color, and I strained it through a paper towel. Worked wonderfully and tasted awesome!

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CARTOONRCKR

	Cooking Level: Intermediate Home Town: Sacramento, California, USA Living In: Mountain House, California, USA
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Reviewed: Apr. 26, 2008

Yum-o! I made to top cheese tortellinis. I didn't have mizithra cheese, so i just used parm and it was wonderful. Thanks!

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CVOORHEES

	Cooking Level: Intermediate Home Town: Aurora, Colorado, USA Living In: Riverton, Utah, USA
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Reviewed: Mar. 11, 2008

I make this with pine nuts and green peas, I also brown garlic in the butter before adding the other ingredients. Then add some oregano and black pepper. YUM!!!

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stamarex

	Cooking Level: Intermediate Home Town: Los Angeles, California, USA Living In: Everett, Washington, USA
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Reviewed: Feb. 28, 2008

OMG! This dish is so good! I am Greek and grew up eatting my pasta with grated myzithra. I food shop at a huge Greek supermarket in NY so finding it was no problem at all, You have to make sure the butter is a rich caramel color before you add it to the pasta. It makes a difference. Myzithra is very salty but it balances out very well with the sweetness of the butter. I would give it 10 stars if I could! Great recipe!!!

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PureIce23

	Cooking Level: Expert Home Town: Queens, New York, USA Living In: Little Ferry, New Jersey, USA
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Reviewed: Jan. 10, 2008

I can't help but order this when I go to The Spaghetti Factory. It's wonderful! I'll be making this tonight for dinner. I had no trouble finding the cheese but only under the alternate spelling, Myzithra, at Von's, Save Mart and Winco. For the pasta I'll use a Whole Wheat High Fiber spaghetti...have to try to counteract all that fat of the cheese and butter. HA!! Thanks for adding this recipe!!

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IEKIKA

	Cooking Level: Expert Living In: Fresno, California, USA
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Reviewed: Dec. 6, 2007

This is delicious, albeit unbelievably unhealthy. I use a one to one ratio of butter to cheese. The longer you brown the butter, the richer and nuttier the flavor. It is best to pour the butter through a fine mesh sieve after cooking. This is so popular at Old Spaghetti Factory restaurants that many sell the Mizithra cheese to their customers. Otherwise, look at specialty/international markets or upscale groceries.

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paintthelily

	Cooking Level: Expert
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Reviewed: Dec. 5, 2007

This is my favorite all time dish! I had no idea it was this easy. Thanks for the recipe!

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donna cuellar

	Cooking Level: Intermediate Home Town: Everett, Washington, USA Living In: Tulalip, Washington, USA
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Reviewed: Nov. 30, 2007

Fabulous! This IS the Old Spaghetti Factory recipe. Thanks for a great addition to our meal! Definitely 5*.

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KRISTILEEM

	Cooking Level: Expert Home Town: Billings, Montana, USA Living In: Duvall, Washington, USA
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Reviewed: Oct. 25, 2007

OH MY does this tast just like the old spegehtti factory! Thank you so much for this recipe!!

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Samantha

	Cooking Level: Intermediate Home Town: Indianapolis, Indiana, USA Living In: Columbus, Indiana, USA
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Reviewed: Oct. 21, 2007

This is my favorite indulgent dish! I find the straight mizithra a little salty for me, so I usually do half mizithra and half parmesan (it also helps make the mizithra last longer, since it can be expensive and hard to find). It tastes just as good, in my opinion.

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Lindz

	Cooking Level: Expert
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Reviewed: Sep. 27, 2007

My family are big fans of this recipe. We always ordered it @ the Old Spaghetti Factory growing up. It's great to make it @ home as a treat w/much finer grated mizithra!

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Allison

	Cooking Level: Beginning Living In: Vancouver, British Columbia, Canada
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