Old Spaghetti Factory Garlic Mizithra is a copycat restaurant recipe for pasta with browned butter, bacon, mushrooms, and Mizithra cheese.
Old Spaghetti Factory Garlic Mizithra
By Sue Lau | Palatable Pastime
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Old Spaghetti Factory Garlic Mizithra is my recipe of the day in the blogging group From Our Dinner Table. We post on Sundays with our personal recipes for similar topics. This week we are sharing Mediterranean recipes.
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My recipe for Garlic Mizithra is a copycat from the American restaurant Old Spaghetti Factory. This pasta has its roots in both Italian and Greek cuisines.
The Mizithra or myzithra is a Greek whey cheese or mixed milk-whey cheese from sheep or goats. It is sold both as a fresh cheese, similar to Italian ricotta, and as a salt-dried grating cheese, similar to Italian ricotta salata. The type used in this recipe is hard and dry. I bought it ready grated (it can be purchased in some grocers and from the restaurant).
Mediterranean Recipes
- Kiftah bi Tahini from Pandemonium Noshery
- Lavash Bread with Spinach, Tomatoes, and Fontina from Karen’s Kitchen Stories
- Mujadara from Magical Ingredients
- Old Spaghetti Factory Garlic Mizithra from Palatable Pastime
- Sicilian Steak from Art of Natural Living
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Old Spaghetti Factory Garlic Mizithra
Garlic Mizithra is quite possibly my favorite pasta ever. Much of that has to do with the browned butter, which does jack the calories up. So I don’t eat it often, except maybe special occasions or holidays.
It is perfect for an over the top pasta entrée.
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Old Spaghetti Factory Garlic Mizithra
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Old Spaghetti Factory Garlic Mizithra
Equipment
- 1/2 cup unsalted butter
- 8 ounces mushrooms, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 4 teaspoons garlic paste
- 2 tablespoons fresh lemon juice
- 6 ounces bacon, cooked and crumbled
- 1/2 cup shredded Mizithra cheese
- 8 ounces uncooked spaghetti, cooked according to package directions (drain and keep warm)
Ingredients
- 1/2 cup unsalted butter
- 8 ounces mushrooms sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 4 teaspoons garlic paste
- 2 tablespoons fresh lemon juice
- 6 ounces bacon cooked and crumbled
- 1/2 cup shredded Mizithra cheese
- 8 ounces uncooked spaghetti cooked according to package directions (drain and keep warm)
Instructions
- To make brown butter, add butter to a small skillet.
- Cook butter over low heat, stirring constantly, until it becomes a brown nutty color; remove from heat and pour out of skillet into a bowl to stop browning (you don't want it to burn).
- Wipe out the skillet and cook the mushrooms in the olive oil with salt, pepper, Italian seasoning and garlic paste until they soften.
- Add the mushroom mixture to the bowl of cooked spaghetti along with the lemon juice, bacon, browned butter and Mizithra cheese. Toss to mix.
Notes
Nutrition
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