Pasta with Mizithra

If you’ve been to The Old Spaghetti Factory, you’ve probably had their famous Mizithra cheese and browned butter pasta. This version swaps the browned butter for garlic-infused olive oil and adds Parmesan alongside the Mizithra for a double hit of sharp, salty cheese.

Mizithra is a Greek whey cheese that’s dry, crumbly, and intensely salty when aged. Grated over hot pasta, it melts into the olive oil and coats every strand with a sharp, tangy flavor that’s different from any Italian cheese.

The garlic gets sauteed in olive oil just until fragrant, not browned. Burnt garlic turns bitter and will ruin the clean flavors of this simple dish. Everything gets tossed together the moment the pasta is drained.

Chef Tips

• Cook the pasta to just barely tender, slightly more al dente than usual. It finishes cooking when tossed with the hot oil.
• Use good olive oil. With this few ingredients, you can taste every component.
• Grate the cheeses fresh, not pre-shredded. Pre-grated cheese has anti-caking agents that prevent it from melting smoothly.
• Toss quickly while the pasta is still hot. The heat melts the cheese into the oil and creates a cohesive coating.

Variations

• Brown the olive oil with butter for a nuttier, richer version closer to the restaurant classic.
• Add red pepper flakes with the garlic for a spicy kick.
• Toss in toasted pine nuts or breadcrumbs for added crunch.