Spaghetti with Brown Butter and Mizithra Cheese — A Simple, Flavorful Recipe

One of my all-time favorite pasta dishes is the Spaghetti with Brown Butter and Mizithra Cheese served at the Spaghetti Factory. Before trying it there, I hadn’t heard of Mizithra (also spelled Myzithra) cheese. Its bold, tangy flavor makes the dish unforgettable. I often treat myself to a small package when dining out, and I’ve found Mizithra in the specialty cheese section of many grocery stores. If you live near Sacramento, Sprouts commonly stocks it.

This recipe is beloved by my kids and is perfect for busy weeknights because it requires only three main ingredients and comes together quickly. Below is my lighter version of the classic: the same great flavor with a little less butter coating the pasta. The Spaghetti Factory’s Mizithra blend combines Mizithra with Parmesan, which balances Mizithra’s pungency. When I make this at home, I grate both hard cheeses and blend them in a ratio of roughly 3 to 1: mostly Parmesan with a smaller portion of Mizithra for bright, tangy depth.

Ingredients

These simple ingredients make a satisfying, restaurant-style pasta:

• 1 box (about 16 oz) spaghetti, cooked according to package directions
• ¼ cup butter
• Mizithra and Parmesan cheeses, finely grated — blend to taste (about ¾ cup total recommended)

Method

While the pasta water comes to a boil and the spaghetti cooks, melt the butter in a small skillet over medium heat. Once the butter has fully melted, increase the heat to medium-high and watch closely. The butter will foam and then begin to turn a light golden brown and develop a nutty aroma — this is brown butter. As soon as you see brown specks forming and smell the toasty aroma, remove the pan from the heat immediately to prevent burning.

Drain the spaghetti, reserving a couple of tablespoons of pasta water if you prefer a silkier coating. Toss the hot pasta with the brown butter so the strands are evenly coated. If needed, add a splash of the reserved pasta water to help the butter cling to the noodles.

Serve the pasta immediately with a generous handful of the Mizithra/Parmesan blend. Taste and add more cheese if you’d like a stronger flavor. A final twist of black pepper can enhance the dish without overpowering the cheeses.

Tips and Variations

– Cheese blend: Mizithra is quite assertive, so mixing it with Parmesan creates a balanced, savory profile. If Mizithra is unavailable, substitute with Pecorino Romano mixed with a little Parmesan for a similar tangy-salty character.

– Butter amount: For a lighter version, use the ¼ cup specified and rely on the nutty flavor of brown butter. For a richer version, increase the butter slightly or drizzle a touch of olive oil before serving.

– Add-ins: Keep it simple for the classic experience, but you can add a handful of toasted breadcrumbs for texture, a squeeze of lemon for brightness, or a sprinkle of red pepper flakes for heat.

– Pasta choice: Spaghetti is traditional here, but long pastas like linguine or bucatini work well with this sauce because the strands hold the butter and cheese evenly.

Serving Suggestions

Serve this pasta with a crisp green salad and a simple vinaigrette to cut through the richness. A light vegetable side, such as steamed broccoli or roasted asparagus, complements the flavors nicely. This dish is also excellent paired with a glass of crisp white wine or sparkling water with lemon.

The appeal of Spaghetti with Brown Butter and Mizithra Cheese lies in its simplicity: high-impact flavor from minimal ingredients. With quick technique and good-quality cheeses, you can recreate a restaurant favorite at home in under 20 minutes. Simple, elegant, and deeply satisfying — this recipe is a go-to for weeknights, casual dinners, or when you want a comforting pasta that feels special.