As a 50 year + customer of the Spaghetti Factory in Vancouver and surrounding communities I can absolutely say this is the best Pasta dish of all time.
As a Greek who uses this cheese a lot, i love it, and the pronunciation was good as well. That cheese is also good even with plain pasta and some ground pepper on top, no sauce at all. (For days where you might not to spend much time in the kitchen)
As a truck driver who has traveled the country several times over. I absolutely enjoy watching the videos after a stressful day of cars or trucks also known as 4wheelers, cutting us semi drivers off all day. The comradery between you all. I continously have conversations about your channel to other drivers, my wife and friends. Your recipes sound and look so amazing when I finally get a moment to consider doing any of them. The month and a half away from home honey do list pops up and I've got 4 to five days to get something accomplished. I just wanted to say I appreciate the humor,creativity, and chill vibe from your channel. Thank you look forward to seeing more videos. By the way this dish sounds amazing.
For YEARS I tried to remake the spaghetti factory mizithra dish using this recipe and it always came out tasting a little too salty and a little off. I learned that they actually add some Romano cheese in with the mizithra. Makes all the difference!
This was the only item I ever ordered at The Old Spaghetti Factory since I was a kid! SOOOO YUMMY. I've made it at home several times and you made me crave it again!
If you are not subscribed you miss the boat on so many wonderful things for supper. I’ve gained so many delicious ideas since subscribing I dimly remember the dull menu we used to eat. Blissfully unaware, my/Sam’s versions of take out favorites has me blowing off my local sub shop, Chinese restaurants, Italian. Because I can now do better! Thank you Sam, for sharing everything. Thank you Chance and Max for bringing this to our home and making us cook! You guys ROCK!
This is like a very rare Greek pasta recipe, respect for finding it. GREEK PRO TIP: It is served with a sunny side up fried egg, that you break over the pasta and yolk oozes over it. Drooling as I type it
Don't be shy -- we love it when 'You Tube Creators' say: "ZED" that way we fellow Canadians do not feel that we are all alone "rattling around" in the wilderness of the FAR NORTH, trying to "grill" food on an "Indoor Grill", because of the weather... This recipe has two of my favourite ingredients already ! 🍁
I literally just yelled out across the house “Sam the Cooking Guy made Mizithra pasta from The Spaghetti Factory!!!” I love this dish and have tried making it at home so many times. Was always good but not exact. You have no idea how many of your tips, methods and recipes are in my repertoire by now. Thanks!!!
Hot tip, the spaghetti factory will sell you a large container of Mithra cheese. They make it there themselves. We tried to make it at home too but nothing from the grocery store that says Mithra on it really tastes like spaghetti factory.
@@kchowland exactly! you can buy it at the restaurant in a bag (if I remember correctly) or at the grocery store in a plastic container (have it in my fridge) ..I’ve tried this recipe with mizithra on its own and it doesn’t taste right.
My parents were from Greece 🇬🇷 and we had brown butter pasta with Mizithra or whatever other Greek cheeses we had on hand often! Then we went to spaghetti factory and we said oh my gosh, we’ve been eating this for years so delicious! 🧿💙🇬🇷
I'vbe been to the spaghetti factory hundreds of times since the mid 70s (the one by the Balboa pier)... every time, I had the manager's favorite (which is 50/50 of two sauces). I got brown butter and Mythritha on one half, and rich meat sauce on the other. then, to eat it, you cut enough for a few bites across the two sauces, mix that together, and eat that part. and move forward through the plate. cutting/mixing eating... deliriously good. Heavenly. absolutely HEAVEN.
My son and his wife and baby just moved here in tn with us and they are living with us while their house is being built! Hes always enjoyed cooking. I am getting the chance to spend quality time cooking with my son again. We really enjoy your videos and have made quite a few of your recipes already! All of your recipes are always fantastic! Thank you!
Sam, great memories about the Spaghetti Factory Mizritha cheese . Remember it well. Now, of course you remember they had an option of half clam sauce and half Mizritha cheese. Great memories back to 1975. Love to see you duplicate that!!!!!!!
I try most of your recipes and have bettered my cooking because of it, so thank you for that! However, this one I am getting up to make immediately...can't wait to eat this!!
According to Google's AI Overview, Mizithra is a Greek cheese made from sheep's or goat's milk, or a combination of both, and whey. Fresh Mizithra resembles ricotta and salt-dried Mizithra is like a salty parmesan.
Oh wonderful memories of my favorite at The Old Spaghetti Factory in Gastown. I remember it being called "The Managers Favourite" on their menu. I've since tried to duplicate it but you've totally nailed it with the browned butter technique. Thank you so much. I can usually find a block of Mizithra at the local Meditteranean Market (it's from Greece) which I shred very fine (rasp) in great quantity. In summer when I get gorgeous beef steak tomatoes from Keremeos I chop one up and add it (slightly warmed but not cooked). Heaven. During covid Med Market could not get Mizithra ... wanted to die, but I survived. Now that you've shown all the secrets, I'm so glad to have come through. Love you Sam'-❤.
My go to brown butter dinner is 1 stick butter browned 1/4 to a 1/2 cup lemon juice added to butter whisk until combined then cook 1 lb box of Orzo in last 5 minutes of cook time for Orzo I add 2lb bag of frozen veggies cubed carrots, peas , corn and greenbeans drain when pasta is done put in large bowl cover with browned lemon butter a great side dish or main meal.
Please help. We are being held hostage by an evil d-tator here in Canada. Everything is so expensive we cannot afford to make your food😣 But still love watching your show!
Ok that is it! The Spaghetti Factory Mizithra Cheese is the best! I grew up in Newport and I frequented the peninsula store and without fail, every single time I ordered it and ate every bit of it. That was 90-95ish, great for the kids big and small. Good job Max on the local retro meal, it brings back great memories! Thank you for that 🍝
My Lord, a video of my childhood!! My Yiya was from Greece, and I grew up eating this meal. Though if she heard you calling burnt butter gross, you would likely get the wooden spoon treatment. Honestly. Cook the butter as you are, but take it to black. It complements the cheese perfectly. If you want the full experience, add a touch of fresh sage. You should hit the other two Greek mainstay's! Kapama (Cinnamon tomato chicken Stew) and Pastitsio (Greek Lasagna). Both use Mizithra, and both are otherworldly tasty.
Thanks for posting this. Will try this recipe. I just got into browning butter and so have watched a lotta vids. What I think you did was brown the garlic powder. The foam should be gone when the butter is done browning. Garlic powder sounds like a yummy idea just add it just before you toss.
SAM!!!! I need to talk to you.. I haven't been watching for an extremely long time, but I want to ask if you have ever considered doing videos with wild game meats!!?? I would love to see what you you can do with cuts of elk, whitetail, rabbit, pheasant, dove, wild boar, bear, etc...!!! Please do some epic wild game (north american) videos! Anyone else agree?
Omg! I always ordered this dish when I ate at the Spaghetti Factory in Seattle but moved away years ago. They made theirs with angel hair or thin spaghetti. I'm definitely going to make this. Sam, thank you!
Thank you Sam!!! I would almost always have this at the Spaghetti Factory in San Jose, CA beginning in the mid-70s. Sometimes I would order "half and half" - half mizithra and half white clam sauce. Mix them together - deliciousness!
Sam, at 2:06, where you are fiddling with the pasta to get it into a pot-this is a completely unnecessary struggle at this point because *oval pasta pots* exist, designed to specifically solve this stupid problem where pasta doesn't fit into the pot without way too much intervention. Get an oval pasta pot that lets you drop in long pasta horizontally. The pot is wide enough to hold the entire length of the pasta so it all starts cooking at the same time, so you don't have to sit there poking at it to get all of it under the water. I use one by Bialetti, but there are several brands out there.
Mizithra cheese is a salter, harder cheese, and it is rather dry. Most Greek households have a lidded Ball jar of grated/ground in the back of their fridge. When added into the hot butter directly, it caramelizes in a good way, creating some sharp flavors when poured on top of the spaghetti.
The Original Old Spaghetti Factory on Fifth and K st. was amazing in 1980s inside building fantastic with Old School architecture and wait at bar for table always crowed! Reasonable priced and could set inside train car at table!
I never knew how to pronounce the word"Mizithra" till today. I love this dish, I'm from Nashville, and our Spaghetti Factory was destroyed in a bombing a few years ago. I remember on the menu they called it Noodles or Spaghetti a la Homer. If I can find the cheese I will make it. Thanks for bringing back good memories. Love the channel and have watched you guys for years.
Ghee is very similar to brown butter in terms of flavour, but the latter is not strained and the browned solids are left to cool and form with the butter after cooking. The key difference between the two is that ghee develops a rich, nutty flavour as it is allowed to caramelise slightly during the cooling process.
I’ve had this dish at Old Spaghetti Factory. It was so good. Can’t wait to try making it myself. I make brown butter sometimes. Eggs cooked in it are amazing.
I love when you ask questions Sam. Me and my girlfriend really be yelling at the tv. “Same where’s she hot dog” “Sam you forgot …” “Yes!” Love it love you guys and thanks for keeping it interactive
Mizithra is a greek cheese and as wikipedia says: Mizithra or myzithra (Greek: μυζήθρα [miˈziθra]) is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both.
Sam, I'm giving this a try tonight. Only changes that I'm making is that I'm swapping the straight pasta for tortellini! I've had a hankering for tortellini for the past week! Hopefully, I can find the Mizithra cheese!
very inspiring as always. I absolutely am learning so much from watching you and for some reason my brain thought that browned butter was bad and that it needed to be tossed away&discarded! My family loves loves cheeses and am going to learn about using this mizithra cheese. We are from Minnesota and there is a Bongards Cheese place we love to visit to get squeaky cheese curds. Love to learn and expand my very naive pallet. Thank you so very much Sam & Fam!
In high school and college in Portland in the 70s I spent a lot of time eating at The Old Spaghetti Factory with my friends because it was tons of food for pretty inexpensive!😋 Great memories!
I have fond memories of the Spaghetti Factory as well. It was our go-to restaurant for pasta! Thanks for sharing this recipe, I need to make this for my kiddo. She will love it!
This was my go to every time I went to the Spaghetti Factory here in Nashville. First date with my wife, I recommended it to her and created a monster! Unfortunately, we no longer have a Spaghetti Factory, so we make this at home at least once every few months. It's even better when the mizithra is tiny shreds rather than granular like you used.
Max, it's Thyme not Tyme lol. Sam, best channel ever! Cheers from Canada! 🇨🇦 Btw, I'm extremely surprised you being a Restaurateur you didn't make your own homemade pasta for this! Ever since I learned 8 years ago how to make it properly I'll Never go back!
As a 50 year + customer of the Spaghetti Factory in Vancouver and surrounding communities I can absolutely say this is the best Pasta dish of all time.
I agree. Sometimes I would look forward to their clam sauce though and it isn't on the menu anymore. Boo :(
Vancouver is full of nuts, friuts and flakes.
@@TheClairvoyent At least we can spell you troll! LOL
@@JNO_VLOGS what he stated is 100% true. That is why you criticized the spelling of words.
@@quinn-wf3kk You can still get the clam sauce, but not on it's own dish. It's on the Pot-Pourri (sampler) spaghetti
As a Greek who uses this cheese a lot, i love it, and the pronunciation was good as well. That cheese is also good even with plain pasta and some ground pepper on top, no sauce at all. (For days where you might not to spend much time in the kitchen)
It’s not rocket science, dude 😅
OK Greek bro, where can I find this cheese? I will try Greek stores, where else?
@@desireco Since i live in Greece i probably wouldn't know where else you can find it!! I am guessing Greek stores should do the trick
@@Kolopaper OK, I am in Chicago, plenty of Greeks, I will find somewhere :)
@@Kolopaper Do you think a Croatian store would also sell it?
As a truck driver who has traveled the country several times over. I absolutely enjoy watching the videos after a stressful day of cars or trucks also known as 4wheelers, cutting us semi drivers off all day. The comradery between you all. I continously have conversations about your channel to other drivers, my wife and friends. Your recipes sound and look so amazing when I finally get a moment to consider doing any of them. The month and a half away from home honey do list pops up and I've got 4 to five days to get something accomplished. I just wanted to say I appreciate the humor,creativity, and chill vibe from your channel. Thank you look forward to seeing more videos. By the way this dish sounds amazing.
Great food. I'm sure you are as wonderful as the food you cook 😊😊
Mizithra sounds like the main bad guy in a D&D campaign
No, sounds like I'm about to be asked to talk to my doctor to find out if Mizithra is right for me.
Or a Godzilla movie
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA
BTW, Favuzzi has a great version in its website 😊
Cheers from Miami
@@DallasPurdum Side effects include blood clotting and the urge to take over the world.
For sure a Forgotten Realms antagonist.
Mizithra is a greek cheese and we actually make a dish very similar in Greece! Your version looks delicious, Sam!
whats a good substitute for it? feta? parm? i cant find Mizithra anywhere.
@@Krunked Parmesan is a good substitute, mizithra is a dry and not that salty cheese. Feta would be very overpowering in this dish 🙂
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA
BTW, Favuzzi has a great version in its website 😊
Cheers from Miami
@@Krunkedcotija has the saltiness and dryness
@@Krunkedcheck Italian deli
For YEARS I tried to remake the spaghetti factory mizithra dish using this recipe and it always came out tasting a little too salty and a little off. I learned that they actually add some Romano cheese in with the mizithra. Makes all the difference!
Use unsalted butter helps
This was the only item I ever ordered at The Old Spaghetti Factory since I was a kid! SOOOO YUMMY. I've made it at home several times and you made me crave it again!
If you are not subscribed you miss the boat on so many wonderful things for supper. I’ve gained so many delicious ideas since subscribing I dimly remember the dull menu we used to eat. Blissfully unaware, my/Sam’s versions of take out favorites has me blowing off my local sub shop, Chinese restaurants, Italian. Because I can now do better! Thank you Sam, for sharing everything. Thank you Chance and Max for bringing this to our home and making us cook! You guys ROCK!
This is like a very rare Greek pasta recipe, respect for finding it. GREEK PRO TIP: It is served with a sunny side up fried egg, that you break over the pasta and yolk oozes over it. Drooling as I type it
Congrats on your Menu Masters Award, you slices of heaven! Keep up the incredible work!
Don't be shy -- we love it when 'You Tube Creators' say: "ZED" that way we fellow Canadians do not feel that we are all alone "rattling around" in the wilderness of the FAR NORTH, trying to "grill" food on an "Indoor Grill", because of the weather... This recipe has two of my favourite ingredients already ! 🍁
I literally just yelled out across the house “Sam the Cooking Guy made Mizithra pasta from The Spaghetti Factory!!!” I love this dish and have tried making it at home so many times. Was always good but not exact. You have no idea how many of your tips, methods and recipes are in my repertoire by now. Thanks!!!
That’s cute 😊
Hot tip, the spaghetti factory will sell you a large container of Mithra cheese. They make it there themselves. We tried to make it at home too but nothing from the grocery store that says Mithra on it really tastes like spaghetti factory.
The spaghetti factory sells it in plastic containers at grocery stores now
Used to work at OSF. the cheese you get is a mix of Mizithra and Romano
@@kchowland exactly! you can buy it at the restaurant in a bag (if I remember correctly) or at the grocery store in a plastic container (have it in my fridge) ..I’ve tried this recipe with mizithra on its own and it doesn’t taste right.
My parents were from Greece 🇬🇷 and we had brown butter pasta with Mizithra or whatever other Greek cheeses we had on hand often! Then we went to spaghetti factory and we said oh my gosh, we’ve been eating this for years so delicious! 🧿💙🇬🇷
Have Mizithra spaghetti at Spaghetti Factory every time I eat there. Sam, your video makes me want to make it myself now!!
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA
BTW, Favuzzi has a great version in its website 😊
Cheers from Miami
I'vbe been to the spaghetti factory hundreds of times since the mid 70s (the one by the Balboa pier)... every time, I had the manager's favorite (which is 50/50 of two sauces). I got brown butter and Mythritha on one half, and rich meat sauce on the other.
then, to eat it, you cut enough for a few bites across the two sauces, mix that together, and eat that part. and move forward through the plate. cutting/mixing eating... deliriously good. Heavenly. absolutely HEAVEN.
That's what I get. Sometimes add zesty sausage.
Exactly! That’s the BEST order at OSF!
SAME 😍
Every time I start your videos I am not hungry but by the time I've reached the end I am starving!
My son and his wife and baby just moved here in tn with us and they are living with us while their house is being built! Hes always enjoyed cooking. I am getting the chance to spend quality time cooking with my son again. We really enjoy your videos and have made quite a few of your recipes already! All of your recipes are always fantastic! Thank you!
Great quick recipe, Italian and Greek combo😊
Sam, great memories about the Spaghetti Factory Mizritha cheese . Remember it well. Now, of course you remember they had an option of half clam sauce and half Mizritha cheese. Great memories back to 1975. Love to see you duplicate that!!!!!!!
Hey Hey Hey. Love your vids. They're getting better every day.
I try most of your recipes and have bettered my cooking because of it, so thank you for that! However, this one I am getting up to make immediately...can't wait to eat this!!
According to Google's AI Overview, Mizithra is a Greek cheese made from sheep's or goat's milk, or a combination of both, and whey. Fresh Mizithra resembles ricotta and salt-dried Mizithra is like a salty parmesan.
Brown butter is amazing! Using it in chocolate chip cookies changes the game so worth the extra step!
Lots of wonderful memories at Spaghetti Factory, Balboa Island…..the bread/garlic butter🥰
Like a block up from the hooters.
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA
BTW, Favuzzi has a great version in its website 😊
Cheers from Miami
Love the Old Spaghetti Factory!! Reminds me of family!
Spaghetti factory does a garlic mizithra that had mushrooms and bacon in it as well and it’s amazing.
Oh wonderful memories of my favorite at The Old Spaghetti Factory in Gastown. I remember it being called "The Managers Favourite" on their menu. I've since tried to duplicate it but you've totally nailed it with the browned butter technique. Thank you so much. I can usually find a block of Mizithra at the local Meditteranean Market (it's from Greece) which I shred very fine (rasp) in great quantity. In summer when I get gorgeous beef steak tomatoes from Keremeos I chop one up and add it (slightly warmed but not cooked). Heaven. During covid Med Market could not get Mizithra ... wanted to die, but I survived. Now that you've shown all the secrets, I'm so glad to have come through. Love you Sam'-❤.
I make this dish all the time. Good stuff , that brown butter. Pasta a la Homer is the Spaghetti Factory name.
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA
BTW, Favuzzi has a great version in its website 😊
Cheers from Miami
My go to brown butter dinner is 1 stick butter browned 1/4 to a 1/2 cup lemon juice added to butter whisk until combined then cook 1 lb box of Orzo in last 5 minutes of cook time for Orzo I add 2lb bag of frozen veggies cubed carrots, peas , corn and greenbeans drain when pasta is done put in large bowl cover with browned lemon butter a great side dish or main meal.
I wish pasta was low carb
I wish butter was low fat 😂
Thanks for posting the recipe! We try a new STCG recipe every Saturday. 😀 This was added to the list for this weekend. Love your channel!
early
i love your banter with your kids, its clear you love each other and it makes me look forward to my kids growing up
Please help. We are being held hostage by an evil d-tator here in Canada. Everything is so expensive we cannot afford to make your food😣 But still love watching your show!
We are suffering with inflation to your south, too. We are both in bad leadership positions currently.
The way you talk about food like they are people or kids is so funny. Love it! Thank you for entertaining us
Butter makes everything beautiful!
This has been my favorite pasta dish since I discovered it at the Spaghetti Factory as well! Thanks for the memories!
Love this, can’t wait to try it. And love the way you demonstrate the browning of butter and all of its amazing benefits! Great work!
Ok that is it! The Spaghetti Factory Mizithra Cheese is the best! I grew up in Newport and I frequented the peninsula store and without fail, every single time I ordered it and ate every bit of it. That was 90-95ish, great for the kids big and small. Good job Max on the local retro meal, it brings back great memories! Thank you for that 🍝
My absolute FAVE!!! Spaghetti Factory was the best!!!
Let's go Max and Chance. Oh yeah and Sam. Great show guys. Keep up the excellent work
My Lord, a video of my childhood!! My Yiya was from Greece, and I grew up eating this meal. Though if she heard you calling burnt butter gross, you would likely get the wooden spoon treatment. Honestly. Cook the butter as you are, but take it to black. It complements the cheese perfectly. If you want the full experience, add a touch of fresh sage.
You should hit the other two Greek mainstay's! Kapama (Cinnamon tomato chicken Stew) and Pastitsio (Greek Lasagna). Both use Mizithra, and both are otherworldly tasty.
this is why i love authentic italian dishes so much: easy, fast and delish...
When I was a kid the Spaghetti Factory was the go to fancy restaurant when you drove to the city. Thank you for the flashback. Love it.
Thanks for posting this. Will try this recipe. I just got into browning butter and so have watched a lotta vids. What I think you did was brown the garlic powder. The foam should be gone when the butter is done browning. Garlic powder sounds like a yummy idea just add it just before you toss.
Thanks for being detailed in browning of the butter. Pasta looks good I'll have to try it.
A classic Sam. I have had it dozens of times. Happy memories.
SAM!!!! I need to talk to you.. I haven't been watching for an extremely long time, but I want to ask if you have ever considered doing videos with wild game meats!!?? I would love to see what you you can do with cuts of elk, whitetail, rabbit, pheasant, dove, wild boar, bear, etc...!!! Please do some epic wild game (north american) videos! Anyone else agree?
Yes linguine butter and cheese, with a healthy portion of garlic bread, that’s heaven
Omg! I always ordered this dish when I ate at the Spaghetti Factory in Seattle but moved away years ago. They made theirs with angel hair or thin spaghetti. I'm definitely going to make this. Sam, thank you!
I made this today, and let me tell you, it was super delicious. Thank you for this recipe.
I appreciate all of your guys' effort into these vids! I love watching them
I find that allowing the butter to brown a tad takes many dishes to another level. Lovin’ the vids fellas!
Wow, this looks great! Your channel is one of my few that I watch every episode every week.
So awesome to see you do this. This has been a family favorite for years!
Thank you Sam!!! I would almost always have this at the Spaghetti Factory in San Jose, CA beginning in the mid-70s. Sometimes I would order "half and half" - half mizithra and half white clam sauce. Mix them together - deliciousness!
Greek pro tip Sam... you sprinkle some of the cheese into the pan while you are melting and browning the butter.
Sam, at 2:06, where you are fiddling with the pasta to get it into a pot-this is a completely unnecessary struggle at this point because *oval pasta pots* exist, designed to specifically solve this stupid problem where pasta doesn't fit into the pot without way too much intervention. Get an oval pasta pot that lets you drop in long pasta horizontally. The pot is wide enough to hold the entire length of the pasta so it all starts cooking at the same time, so you don't have to sit there poking at it to get all of it under the water. I use one by Bialetti, but there are several brands out there.
Thanks for the time and sharing appreciate it
I love the dishes you cook here, looks amazing
Mizithra cheese is a salter, harder cheese, and it is rather dry. Most Greek households have a lidded Ball jar of grated/ground in the back of their fridge. When added into the hot butter directly, it caramelizes in a good way, creating some sharp flavors when poured on top of the spaghetti.
The Original Old Spaghetti Factory on Fifth and K st. was amazing in 1980s inside building fantastic with Old School architecture and wait at bar for table always crowed! Reasonable priced and could set inside train car at table!
I never knew how to pronounce the word"Mizithra" till today. I love this dish, I'm from Nashville, and our Spaghetti Factory was destroyed in a bombing a few years ago. I remember on the menu they called it Noodles or Spaghetti a la Homer. If I can find the cheese I will make it. Thanks for bringing back good memories. Love the channel and have watched you guys for years.
Ghee is very similar to brown butter in terms of flavour, but the latter is not strained and the browned solids are left to cool and form with the butter after cooking. The key difference between the two is that ghee develops a rich, nutty flavour as it is allowed to caramelise slightly during the cooling process.
My coworker has randomly talking about this pasta for the last week and here you are uploading it
Pasta, butter, and cheese. Three of my favorite food groups.
This looks fantastic! I'm soooo gonna make this! I can't wait!
STCG is the best…I even got my sons to subscribe! Way to go Sam!
Oh, yum…love, love brown butter!! Show us more brown butter recipes please 🤤
I’ve had this dish at Old Spaghetti Factory. It was so good. Can’t wait to try making it myself. I make brown butter sometimes. Eggs cooked in it are amazing.
The wife and I both love pasta (she's Italian), so this looks like a win-win!
Love the show! Watch every episode! Keep up the delicious job!!🤤
I love when you ask questions Sam. Me and my girlfriend really be yelling at the tv.
“Same where’s she hot dog”
“Sam you forgot …”
“Yes!”
Love it love you guys and thanks for keeping it interactive
I love you forever for recognizing my favorite pasta dish! 🥰
That looks great! I love browned butter anything! Thanks for the video Sam and boys!❤
Mizithra is a greek cheese and as wikipedia says: Mizithra or myzithra (Greek: μυζήθρα [miˈziθra]) is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both.
Sam, I'm giving this a try tonight. Only changes that I'm making is that I'm swapping the straight pasta for tortellini! I've had a hankering for tortellini for the past week! Hopefully, I can find the Mizithra cheese!
very inspiring as always. I absolutely am learning so much from watching you and for some reason my brain thought that browned butter was bad and that it needed to be tossed away&discarded! My family loves loves cheeses and am going to learn about using this mizithra cheese. We are from Minnesota and there is a Bongards Cheese place we love to visit to get squeaky cheese curds. Love to learn and expand my very naive pallet. Thank you so very much Sam & Fam!
This bring back memories of Old Speg Factory! Can't wait to make it!
This pasta dish looks so simple and delishhhhh
Your buttered noodle recipe was one of the first dishes my wife and I made and it was at the moment, we knew. STCG was the homie.
Sam makes the best food hands down
Looks great! I loved the fact that both times spelling it the r was left out.
In high school and college in Portland in the 70s I spent a lot of time eating at The Old Spaghetti Factory with my friends because it was tons of food for pretty inexpensive!😋 Great memories!
I grew up in Denver where the Ole Spaghetti Factory was a regular haunt. I now live on the east coast, so I make it at home.
I make this all the time but with parmesan cheese, I also add pepper and a raw egg for extra creaminess
I have fond memories of the Spaghetti Factory as well. It was our go-to restaurant for pasta! Thanks for sharing this recipe, I need to make this for my kiddo. She will love it!
Finally a dish I've never heard of lol always love watching you guys
This was my go to every time I went to the Spaghetti Factory here in Nashville. First date with my wife, I recommended it to her and created a monster! Unfortunately, we no longer have a Spaghetti Factory, so we make this at home at least once every few months. It's even better when the mizithra is tiny shreds rather than granular like you used.
Nothing I love more than a good pasta dish
There's one Greek cheese gone! Next one Kefalograviera (KE - FA - LO - GRA - VIE - RA) :D Nice one Sam, thank you!
Awesome and quick. Can not beat it when there are noodles and Butter involved.
Always learn something new watching you, Sam! Thank you!
Great video guys that looks delicious. Great editing too.
Brown butter + sage + hand made pasta = YUM
My mom already loved when I made your recipes for her now that you made her favorite dish ever she’s even happier
Max, it's Thyme not Tyme lol. Sam, best channel ever! Cheers from Canada! 🇨🇦 Btw, I'm extremely surprised you being a Restaurateur you didn't make your own homemade pasta for this! Ever since I learned 8 years ago how to make it properly I'll Never go back!
Mizithra is a Greek cheese no so we'll known out of Greece, like Feta. Hats off to you for making this dish that's not so popular but is very good ❤
Love the show!! Keep up the great work 👍