Prep 10 mins
Cook 20 mins
A popular family restaurant in Hollywood. The Spaghetti Factory, is the source of this unusual Greek-style spaghetti dish made with Kasseri and Romano chesses. From The Los Angeles Times California Cookbook, published in 1981
- 1 lb spaghetti
- 1 cup unsalted butter or 1 cup margarine
- 1⁄2 lb kasseri cheese, grated
- 1⁄4 lb romano cheese, grated
- 1⁄4 cup fresh parsley, chopped
- Cook spaghetti until until tender but firm to the bite and drain.
- Melt butter in a large skillet and cook just until it turns brown.
- Meanwhile, combine chesses.
- Place spaghetti on warm platter, sprinkle with mixed chesses, then drizzle with browned butter.
- Sprinkle with parsley.
I made this for dinner tonight since my boyfriend and I were craving Spaghetti Factory's version. It was really good! The only thing I altered was the cheese; I used all mizithra. We halved the recipe but ended up with a lot of cheese left over, so I'll probably only do 1/4 of the cheese next time.
Oh Wow. I just discovered kasseri cheese so found this recipe to use it in and it is soooo good! Now I want to try the real thing at the restaurant.
I met this dish in Newport Beach at "The Spag" (that's what the locals called the Spaghetti Factory). I fell in love with it then and still love it today. I have made this recipe for years, tweaking it, here and there, but this seems to be the easiest to do. I used Mizithra cheese instead of the Romano. When grated together with the Kasseri, it's excellent! I will note that the butter really needs to get to a bubbling brown point (but not burnt) in order to marry all the flavours together. Other than that, its easy and a great dish to serve up on its own, or on the side of Italian Sausage, beef, or lamb. Introduce or try this out with your kids instead of Mac and Cheese out of a box. My son loved it. Thanks for this recipe.