This is one of my family’s all-time favorite meals. I created this dish based on a popular menu item at The Old Spaghetti Factory. It is easy, delicious, and unique – which makes it a great option for a mid-week birthday dinner or to entertain weekend company.
The biggest challenge to making this dish is finding a wedge of Mizithra at your local grocery store. Where I live, the only store that carries it is Sprouts.
I have found a pre-grated version at Vons, but it is not nearly as good as preparing this meal with freshly grated Mizithra.
If you can find this Greek cheese in your community, then you need to try this dish. I am certain that you will not be disappointed, unless you are one of those very rare humans who does not like pasta, butter, and cheese.
- 1-1/2 Cups finely grated Mizithra (slightly over half the block I’m holding in the above photo)
- 1/2 Cup finely grated Parmesan
- 2 Tablespoons finely chopped fresh parsley
- 1 stick salted butter
- 1 pound spaghetti noodles
- Place butter in a small sauce pan on low heat. Stir occasionally until the solid bits of the melted butter are toasted and browned. (This always takes longer than I expect, at least 15 minutes. But the time will vary depending on your pan and stove.)
- Boil spaghetti noodles in salted water, according to package directions until al dente.
- Mix together grated cheeses & parsley.
- Drain noodles and return to the cooking pot off heat.
- Pour browned butter over hot pasta and toss until evenly coated.
- Add cheese mixture and toss until well combined.
- Serve immediately.
That’s it. It’s that simple. And it’s delicious.
My kids love to eat this dish plain. But my husband has a strong preference for meat at every supper. So for dinner, I also brown some Italian sausage or ground turkey and simmer it with spaghetti sauce in a covered pot while I’m preparing the pasta. It makes a nice presentation served in large, shallow bowls.