I remember the first time I went to The Old Spaghetti Factory with my
boyfriend and he ordered this. I ordered a vegetable lasagna: not quite
spaghetti, but tasty none the less. The waitress brought him his plate,
and I thought “really? Mine has a whole mix of ingredients packed in
here, and it just looks like he has a plate full of cooked noodles!” He
must have seen my puzzled expression so he assured my it is very tasty,
and that he gets it every time he goes there. He then let me try some,
and oh my word. Who says that more ingredients means more yum?
So the next time we go, I order the same thing. But now the waitress looks at us, and says “Are you sure? Have any of you had this dish before?” we both said yes, and she said “okay. We have to do this because lots of people get it, and it was not what they were expecting so they return it.” They have to have a disclaimer before serving people this meal now! But let me assure you, it is excellent! Maybe all those customers reacted the same way that I did the first time I saw this dish.
But holy moly was it hard finding the cheese for this! You have GOT to use Mizithra cheese, otherwise it won’t taste the same. This cheese is extremely salty on its own but SO good on this pasta. I was going from store to store seeking out this cheese, until I finally find it in a little Mediterranean specialty store. That place was so cute, I will return.
What you’ll need:
-1 cup butter
-1 cup grated Mizithra cheese
1. In a large saucepan, bring lightly salted water to a boil. Cook spaghetti in the boiling water until al dente.
2. When the spaghetti is almost done, melt the butter in a small saucepan until caramel brown in color. Let stand for around 4 minutes then strain to remove butter solids.
3. Drain the spaghetti and mix in the butter and cheese.