DINNER DOWNTOWN SEATTLE RECIPES

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I’VE BEEN MAKING THIS SPAGHETTI DINNER SINCE I FIRST ...



I’ve Been Making This Spaghetti Dinner Since I First ... image

In this Olde Spaghetti Factory copycat recipe, spaghetti tossed in garlic browned butter and mizithra cheese

Provided by Amelia Rampe

Categories     Main dish    Lunch    Dinner    Side dish

Total Time 1800S

Prep Time 600S

Cook Time 1200S

Yield 4

Number Of Ingredients 8

2 large cloves garlic
12 tablespoons (1 1/2 sticks) unsalted butter
1 teaspoon kosher salt, plus more for the pasta water
2 ounces mizithra cheese
2 ounces Pecorino Romano cheese
1/2 teaspoon fresh ground black pepper
1 small bunch fresh parsley leaves
1 pound dried spaghetti

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, finely chop 2 large garlic cloves. Cut 12 tablespoons unsalted butter into 6 pieces. Melt the butter in a large skillet over medium heat. Continue to cook until the butter is medium golden brown and nutty smelling, 5 to 7 minutes. Remove the pan from the heat. Immediately add the garlic and 1 teaspoon kosher salt and stir to combine. (The garlic will cook as the pan cools.) Remove 1/4 cup of garlic butter and set aside in a small bowl or measure out in a heatproof cup. Leave the remaining butter in the skillet to cool but not harden.
  • Grate 2 ounces mizithra cheese and 2 ounces of Pecorino Romano cheese (about 3/4 cup each) on the small holes of a box grater. Transfer the cheeses to a medium bowl and stir to combine. Remove 1/2 cup of the cheese mixture for garnish. Finely chop a small handful of fresh parsley leaves until you have about 3 tablespoons.
  • When the water is boiling, add 1 pound dried spaghetti and cook according to package directions until al dente. Drain the pasta, then transfer to the reserved skillet. Toss with tongs over medium-low heat until the noodles are coated with the browned butter. Add the cheese mixture, 1/2 teaspoon black pepper, and 2 tablespoons of the parsley, and toss to combine. Taste and season with more kosher salt as needed.
  • Transfer the pasta to a serving plate and drizzle with the reserved garlic butter. Garnish with the reserved cheese, parsley, and pepper as desired.

Nutrition Facts : SaturatedFatContent 18.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 58.1 g, SugarContent 2.2 g, ServingSize Serves 6, ProteinContent 15.7 g, FatContent 30.0 g, Calories 564 cal, SodiumContent 307.7 mg, FiberContent 2.8 g, CholesterolContent 0 mg

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