Reviewed: Oct. 19, 2009

This is a fantastic version of what we normally get at the Old Spaghetti Factory. I do scale back the butter and cheese considerably though, but that may just vary by each person's taste.

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bifumus

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Reviewed: Aug. 14, 2009

Yummy, the cheese mixed with the butter almost gives this pasta a wonderful nutty flavor. I think the next time I make this I will add fresh black olives. Note: I did add mushrooms and chicken this time to give the pasta a bit more texture and some parsley and basil at the end to add a touch more flavor.

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kac2research

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

using the same ingredients but swap the spaghetti for steamed broccoli.....can you say heaven!

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Rookie2008

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Reviewed: Jul. 6, 2009

loved it.

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JKKENNEDY1

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Reviewed: Jul. 2, 2009

simplicity at its best! I melted the butter, clarified it, and then browned it. I couldn't find mizithra anywhere so I used Dubliner instead and it was just as tasty! Next time I will add some fresh garlic to the cooling butter for more pizzaz. I took some broccoli spears and added the butter solids, fresh garlic, pepper, wine and better than bullion over medium heat. The broccoli was an excellent side dish and none of the butter went to waste. Even the pickiest eaters ate both dishes!!!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Jun. 19, 2009

Love it! Have always been a fan of the Spaghetti Factories Mizithra and browned butter spaghetti. This tastes pretty much exactly like it and is super easy. Scrumptious!

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rossdee

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

So simple and delicious! But do be sure the brown the butter (to a nut brown color). I do this at a low boil - it's worth the time! It completely changes the taste of the butter which is what makes this recipe AMAZING. Watch the butter closely though so it doesn't burn.

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Mommy(24-7)

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Reviewed: Feb. 10, 2009

Wonderful easy pasta sauce. I didn't have the cheese, but I used half parmesean and half ricotta salada.

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jojobeanzsis

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Feb. 6, 2009

This was spectacular! I made it for a large group. I also made a red sauce and meatballs. The Mizithra browned butter pasta was the shining star. It got rave reviews. I increased the recipe to accomadate more people. Thankfully, I have alot left. Safeway carries mizithra so it's easy to find. Thanks for the recipe and to the reviewers on browning the butter.

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chopin4-2

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Feb. 2, 2009

Now I know that rain doesn't fall from heaven. If it did ...it would be this sauce. Seriously. No joke.

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cookiecoco

Cooking Level: Expert

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Reviewed: Jan. 4, 2009

This is really good and very easy. Tastes just like the restaurant.

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DeniseM61

Cooking Level: Intermediate

Home Town: Pinole, California, USA

Living In: Benicia, California, USA

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Reviewed: Dec. 10, 2008

If you have never tried this before, you should make it tonight!

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RTPennypacker

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Reviewed: Dec. 1, 2008

This is one of those dishes my kids ask for every holiday. And weekday, and weekend :-) The way my Greek mother taught me- sprinkle the serving dish with grated cheese, layer on a third of the pasta, sprinkle with cheese, layer 1/3 pasta, sprinkle more cheese, layer rest of pasta, sprinkle with cheese. In a fry pan, heat butter until slightly browned Pour over the very hot browned butter over the pasta and cheese

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MMAKOWSKY

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 17, 2008

You forgot the garlic! I mince a clove or two and add to the browned butter. I also add some chopped parsley and the pine nuts would be a great addition. A small amount of Parmesan cheese (freshly grated) would be a nice addition too.

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Janice

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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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SweetBasil

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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