Your recipe was excellent. Made it tonight. Last week we went to the Old Spaghetti Factory here in Tacoma Washington and I bought them is it their mizithra cheese came home looked up a recipe and used yours. It was so good thank you so much
This is the dish I get whenever I go to Spaghetti Factory. I also get salad with pesto dressing and spumoni for dessert. Definitely not a light meal but delicious for a treat! Great recipe 😋👍
What i get when i go there is the Pot Pourri spaghetti dish. It's a sampler dish with four sauces: marinara, browned butter mizithra, meat, and creamy clam sauce. But i order it without the marinara, so i get just the three others. Then, when it arrives, i mix all three together. The best spaghetti sauce in the world.
this is almost like the one my greek grandmother made.. but she used bucatini (long macaroni) and she left the butter fats in the butter because it leaves tasty browned bits on the pasta.. you have to time it well so the butter is done just after the pasta. both need to be hot. use mizithra, sometimes we add kefolatyri or parmesan, you layer the hot pasta with the cheese and you pour the butter over.. usually in a 9x13 dish.. the butter crackles as you pour and you scrape the browned butter fats onto the pasta.. its the best.. I never heard of taking the fats out of the butter for this one.
Oh my goodness hear all this time I thought this was a very hard to make sauce but it really was fairly easy. I’m gonna be eating this much more often thank you so much
You can also make it "Half n Half" like at OSF. Half of the plate with this dish, the other half regular spaghetti. It's really good like that. I believe they serve it with French bread (not baked or toasted) and infused dipping oil (not sure exactly what it's called but it's worth hunting down). You just pour some of that tasty oil on a small plate and dip your bread in it. Get some Spumoni ice cream for dessert, which is what they serve.
I like to brown the butter a lot more then toss the spaghetti in the butter pan to mix. also, pure, grated mizythra is much better in this dish I find than any blend of cheeses. if you cant find mizythra in your area you can just use parmesan btw. it isnt anywhere near as delicious but it works just fine.
Also prepping the amount of these two cheese we needed took hours. Running it through the machine took a lot of pressure and I absolutely hated having to cut it small enough to push through. It's hard as a rock! Enjoy
Hi Stephanie, I tried doing this with a mizithra and grana parano blend, but something isn't quite right. I think the cheese at Old Spaghetti tastes a lot yummier and is much saltier. Any tips? Not sure if different mizithra cheeses are saltier....
Used to be able to get tubs of Old Spaghetti Factory mizithra, but now they blend Romano cheese into it too. Guessing mizithra is getting more expensive now. For this dish it really should be just mizithra. EDIT: Just watched the video again when I could pay more attention and noticed that that exact cheese blend was what was mentioned, lol. Still best with straight mizithra. And it does take some searching.
Why don't you explain it then no name master chef? I've been cooking professionally for 30 years, and a child could learn to make it. You add the butter over medium heat, stir until it turns a caramel color and skim off the butter fats. Some chefs go a step further and strain any sediment through a cheesecloth I don't.
Your recipe was excellent. Made it tonight. Last week we went to the Old Spaghetti Factory here in Tacoma Washington and I bought them is it their mizithra cheese came home looked up a recipe and used yours. It was so good thank you so much
Thanks for sharing this one Stephanie. My wife always loved this dish!!!! Cheers to ya!!!
This is the dish I get whenever I go to Spaghetti Factory. I also get salad with pesto dressing and spumoni for dessert. Definitely not a light meal but delicious for a treat! Great recipe 😋👍
Hope you enjoy
What i get when i go there is the Pot Pourri spaghetti dish. It's a sampler dish with four sauces: marinara, browned butter mizithra, meat, and creamy clam sauce. But i order it without the marinara, so i get just the three others. Then, when it arrives, i mix all three together. The best spaghetti sauce in the world.
this is my grandmas favorite old spaghetti factory dish, I'm gonna try and make it for her
Try brown butter on popcorn! It's my favorite! I'm sure you could add the cheese blend too....aww man, now I GOTTA try it!
I bet you are right about that! Sounds tasty!
My aunt taught me to brown the butter for popcorn as a kid and it’s so good!!
Who knew that butter and cheese would be a great combination!?
It's good stuff!
this is almost like the one my greek grandmother made.. but she used bucatini (long macaroni) and she left the butter fats in the butter because it leaves tasty browned bits on the pasta.. you have to time it well so the butter is done just after the pasta. both need to be hot. use mizithra, sometimes we add kefolatyri or parmesan, you layer the hot pasta with the cheese and you pour the butter over.. usually in a 9x13 dish.. the butter crackles as you pour and you scrape the browned butter fats onto the pasta.. its the best.. I never heard of taking the fats out of the butter for this one.
Yes, my Greek Mom made it similarly, as do I.
Those is my all time favorite dish. 😍
Thank you, Thank You!!! I love this dish its my special every time I go to O. S. F. Now I could make it at home!!! Thanks again.
It's not hard to make either!
That is one great pasta dish! And I've never had it before. Time to make it happen. Thanks!
Pasta with Garlic butter is pretty awesome too!
Mmmmm thank you. This is my favorite at Spaghetti factory paired with chicken Parm no red sauce. 😋
Oh my goodness hear all this time I thought this was a very hard to make sauce but it really was fairly easy. I’m gonna be eating this much more often thank you so much
Wow yummy. Thx for sharing.
GREAT OLD SPAGHETTI FACTORY BROWNED BUTTER AND MIZITHRA CHEESE !!!
You can also make it "Half n Half" like at OSF. Half of the plate with this dish, the other half regular spaghetti. It's really good like that. I believe they serve it with French bread (not baked or toasted) and infused dipping oil (not sure exactly what it's called but it's worth hunting down). You just pour some of that tasty oil on a small plate and dip your bread in it.
Get some Spumoni ice cream for dessert, which is what they serve.
Looks simple and good!
I like to brown the butter a lot more then toss the spaghetti in the butter pan to mix. also, pure, grated mizythra is much better in this dish I find than any blend of cheeses. if you cant find mizythra in your area you can just use parmesan btw. it isnt anywhere near as delicious but it works just fine.
I love the manager's favorite. You can combine two sauces. Brown butter miz with alfredo sauce and a shit ton of cholula is my fav big time!
This is the only thing i order since i was a kid
we use parmesan and it is fine. add the cheese to the hot butter while it is in the pan. adds some flavor as the cheese "cooks" a bit
My FAVE!!!!!
Can you please make their raspberry creme soda!!🙏❤️
A great seed bread recipe? Looking for best healthy-dense bread w/chew(makes best toast that way!!)
Thanks for the great video!
You should use unslated butter. It foams much less.
Thanks!
my absolute favorite pasta dish!!
Enjoy!
Good sauce for sweet n sour ribs
i love it!
Also tastes great with Parmesan if you don't like the other cheese or you can't find it 😊
You are right about that ;)
Looks yummy
After mixing and plating it, you should add another couple spoons of cheese.
This looks good... Btw where did u get the frying pan from? 👀
I got the frying pan from Costco.
@@StephanieManley lol Gotta love Costco Right?!!
How do you clean it?? I have the same one and it’s such a pain with the bottom texture. I don’t use it.
Found the Old Spaghetti Factory blend of grated Mizithra and Romano at Frazier Farms grocery store.
Why cant you combine the butter and hot pasta?
Ricotta Salata cheese is an excellent substitute if you can’t find Mizithra. 😋 It can be found a Whole Foods.
1:26 that’s what she said
The butter solids are what makes butter taste like butter. Otherwise it's nasty oil
Isn't there a better way to separate the butter foam? Chime in, folks!
Also prepping the amount of these two cheese we needed took hours. Running it through the machine took a lot of pressure and I absolutely hated having to cut it small enough to push through. It's hard as a rock! Enjoy
Hi Stephanie, I tried doing this with a mizithra and grana parano blend, but something isn't quite right. I think the cheese at Old Spaghetti tastes a lot yummier and is much saltier. Any tips? Not sure if different mizithra cheeses are saltier....
Used to be able to get tubs of Old Spaghetti Factory mizithra, but now they blend Romano cheese into it too. Guessing mizithra is getting more expensive now. For this dish it really should be just mizithra. EDIT: Just watched the video again when I could pay more attention and noticed that that exact cheese blend was what was mentioned, lol. Still best with straight mizithra. And it does take some searching.
i work at the old spaghetti 😆
the browned butter is amazing when our openers make it right lol
Do they actually sell this cheese right at old spaghetti factory to buy and take home?
@@lorrainej83 Ours in Fresno sold us just the Mizithra Cheese, I was EXTREMELY happy about that! :)
I'd prefer that they sold the butter. I tend to be a lazy cook whenever I can be
Add bacon bits salt & pepper! Always add the cheese before the butter.
8oz! Damn!
I was a cook at OSF and I hated the smell of making this dish
Being completely honest; this was a hard watch. Talking about the foam, the use of salted butter and the lack of any emulsion. Just really bad.
Old spaghetti factory here uses olive oil not browned butter, though browned butter is much better tasting imo
Need some crumbled bacon and parsley
I bet it would be good like that.
@@StephanieManley The Spaghetti factory used to have bacon and parsley as a upgraded option for the Myzithra spaghetti. Not anymore.
Just call them "copies" and leave cats out of it.
You literally have no idea how to brown butter haha
Why don't you explain it then no name master chef? I've been cooking professionally for 30 years, and a child could learn to make it. You add the butter over medium heat, stir until it turns a caramel color and skim off the butter fats. Some chefs go a step further and strain any sediment through a cheesecloth I don't.