Mizithra Cheese Spaghetti is the signature dish at Old Spaghetti Factory: plain spaghetti tossed in nutty browned butter and finished with a snowy drift of grated mizithra cheese. There is no tomato and no cream, just three simple elements that taste far richer than they look.
This homemade copycat approximation uses the same idea with ingredients from a regular grocery run. A pound of pasta, a stick of butter and a wedge of cheese feeds the table for a fraction of what four restaurant entrées would cost, and you control how dark the butter gets.
About Old Spaghetti Factory’s Mizithra Cheese Spaghetti
Mizithra (also spelled myzithra or MEE-zeethra) is a traditional Greek whey cheese. Fresh mizithra is soft and ricotta-like, but the aged, salted and dried version is hard, crumbly and sharp, and that is the style that grates into the fine, salty flakes this dish is known for. It is milky and tangy rather than pungent.
The technique centers on browned butter. Melted butter is cooked past the foaming stage until the milk solids turn golden brown and smell like toasted hazelnuts. That nutty butter coats the hot noodles, and the cheese is added at the end so it clings and softens without clumping into a single mass.
Mizithra Cheese Spaghetti: Restaurant vs. Homemade Cost
| At Old Spaghetti Factory | Homemade (4 servings) | You Save |
|---|---|---|
| $54.00 | $5.79 | $48.21 (89%) |
Old Spaghetti Factory price is the approximate cost of four comparable entrées. Homemade cost is an estimate from
US average grocery prices (US BLS Average Price Data, May 2026) and typical store prices for items BLS does not track (marked est.).
Ingredient cost breakdown
| Ingredient | Amount | Cost |
|---|---|---|
| spaghetti | 1 lb | $1.37 |
| unsalted butter | 1 stick | $0.80 |
| aged (hard) mizithra cheese, finely grated | 6 oz | $3.60 est. |
| kosher salt, for the pasta water | 2 tbsp | $0.02 est. |
| Total (makes 4 servings) | $5.79 | |
Nutrition (estimated per serving)
Estimated from listed ingredients using USDA FoodData Central reference values. Actual values vary with brands, portions, and preparation.
How Much Does It Cost to Make Old Spaghetti Factory’s Mizithra Cheese Spaghetti at Home?
A full batch makes 4 servings for an estimated $5.79 in ingredients, roughly $1.45 per serving. Ordering the equivalent at Old Spaghetti Factory runs around $54.00 (approximate menu price), so making it yourself saves an estimated $48.21 (89%). The grocery figures are estimates based on US average grocery prices (US BLS Average Price Data, May 2026) and typical store prices for the rest; the per-ingredient breakdown is in the table above. Your local store and restaurant prices will differ, but the gap stays large because you buy staple ingredients instead of a prepared, served dish, and one batch stretches across several servings.
Why Make It at Home?
The recipe is short, uses a handful of ingredients and comes together in the time it takes to boil pasta, so there is no wait for a table. Making it at home also lets you adjust the butter color, the salt and the amount of cheese, and it costs a fraction of ordering entrées for the whole family.
Ingredients for Copycat Old Spaghetti Factory Mizithra Cheese Spaghetti
Here’s the full ingredients list you’ll need to make Old Spaghetti Factory Mizithra Cheese Spaghetti at home:
- 1 lb spaghetti
- 1 stick unsalted butter
- 6 oz aged (hard) mizithra cheese, finely grated
- 2 tbsp kosher salt, for the pasta water
A few ingredient notes:
- Look for aged or dried mizithra, sold as a hard grating cheese in Greek markets and well-stocked cheese counters. Fresh soft mizithra will not give the right texture.
- If you cannot find mizithra, the closest substitutes are ricotta salata or dry Pecorino Romano, grated fine. Expect a slightly saltier, sharper result than the original.
- Use unsalted butter so you can control the seasoning, since both the pasta water and the cheese add plenty of salt.
đŸ›’ Shop the Ingredients & Tools
- Spaghetti
- Unsalted butter
- Kosher salt, for the pasta water
- Stainless steel mixing bowls
- Half sheet baking pan
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How to Make Old Spaghetti Factory Mizithra Cheese Spaghetti at Home
Prep: 10 min · Cook: 20 min · Makes: 4 servings
- 1. Bring a large pot of water to a boil and add the kosher salt. Finely grate the mizithra using the small holes of a box grater or a rasp grater and set it aside.
- 2. Add the spaghetti to the boiling water and cook until al dente, following the package time. Reserve about 1 cup of the pasta water, then drain the pasta.
- 3. While the pasta cooks, cut the butter into pieces and add it to a light-colored skillet or saucepan over medium heat. A light pan lets you see the color change.
- 4. Let the butter melt and foam, swirling the pan often. After a few minutes the foam will subside and the milk solids on the bottom will turn golden brown and smell nutty.
- 5. Remove the pan from the heat as soon as the butter is a deep amber, since it can go from browned to burnt quickly.
- 6. Return the drained spaghetti to the pot or a large bowl, pour the browned butter over it and toss well. Add a splash of reserved pasta water if the noodles seem dry.
- 7. Divide the pasta among warm plates, then pile about a third of the grated mizithra on each of the first three plates’ portions, or simply use all of it generously, so the cheese is heaped on top.
- 8. Serve right away, letting each diner toss the cheese into the hot noodles at the table.
Tips for the Best Results
- Warm the plates or bowls first. Browned butter and mizithra cool quickly and the dish is best piping hot.
- Cook the pasta just shy of done and finish it for a few seconds in the butter so it absorbs some flavor.
- Grate the cheese as finely as you can. Fine flakes melt into the noodles instead of sitting in clumps.
- Pull the butter off the heat a moment before it looks done, because the pan keeps cooking it.
Common Mistakes to Avoid
- Burning the butter. Black specks and a bitter smell mean it went too far, and it is best to start over.
- Using soft or fresh mizithra, which will not grate and gives a wet, pasty result.
- Rinsing the pasta, which washes away the starch that helps the butter cling.
- Adding the cheese to a cold pasta or letting the dish sit, which makes the cheese clump and the butter set.
Variations to Try
- Add crisp crumbled bacon on top for a smoky, salty version, a combination also served at some Old Spaghetti Factory locations as an add-on.
- Swap in dry Pecorino Romano or ricotta salata if mizithra is hard to find locally.
- Finish with a little cracked black pepper and a squeeze of lemon for a brighter take.
Storage & Reheating
Leftovers are best eaten fresh, but you can refrigerate the pasta in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of water, stirring until warmed through, and add a little extra grated cheese at the end. Microwaving works in a pinch, but the butter can separate, so stir well and use short intervals.
What to Serve It With
Serve it the way the restaurant does, with a simple green salad, crusty bread for the extra butter, and perhaps a side of garlic-roasted vegetables. For a heartier meal, add a simple roast chicken or a bowl of minestrone alongside.
The Bottom Line
Old Spaghetti Factory’s Mizithra Cheese Spaghetti is one of those dishes that feels like it should be hard to make and expensive to buy, but at home it’s neither. For an estimated $5.79 in everyday ingredients you get 4 servings, fresh and warm, for roughly 89% less than ordering out. Make it once and it’ll join the short list of recipes you reach for without thinking. Bookmark this one, grab the ingredients, and keep an eye on CopyKitchen for more copycat favorites with an estimated cost to make them at home.
Frequently Asked Questions
What is mizithra cheese?
Mizithra is a traditional Greek cheese made from the whey left over from making other cheeses, often blended with a little milk or cream. The aged, salted and dried version is hard and crumbly, and it is grated over pasta for a salty, tangy finish.
Where can I buy mizithra cheese?
Look at Greek or Mediterranean grocers, specialty cheese counters and some larger supermarkets, where the aged version is often sold as a hard grating cheese. Online cheese retailers also carry it if nothing is available nearby.
What can I use instead of mizithra?
Ricotta salata is the closest widely available substitute, since it is also a salted whey-based cheese. Dry Pecorino Romano also works when grated finely, though it is a bit sharper and saltier.
How dark should I brown the butter?
Aim for a deep golden amber with a nutty aroma and toasted brown specks on the bottom of the pan. If it turns dark brown or black and smells acrid, it has burned and should be discarded.
Is this the official Old Spaghetti Factory recipe?
No, this is a homemade copycat approximation based on the publicly described components of the dish: spaghetti, browned butter and mizithra cheese. The restaurant’s exact preparation and ingredient sourcing may differ.
Can I make it ahead for a crowd?
The pasta and cheese hold best if you cook them just before serving, because browned butter sets as it cools. If you must prepare ahead, brown the butter in advance, keep it covered, and rewarm it gently while the pasta cooks.
Cost figures are estimates for comparison, based on US BLS Average Price Data (US city average) and an approximate menu price; your local grocery prices and Old Spaghetti Factory’s current menu price will vary. As an Amazon Associate we earn from qualifying purchases. CopyKitchen is not affiliated with, endorsed by, or sponsored by Old Spaghetti Factory or any brand mentioned; this is an independent, homemade copycat recipe, and all trademarks are the property of their respective owners.
