From the menu of ... Old Spaghetti Factory

A. Since the closest Old Spaghetti Factory is now in Nashville, the company was willing to share this recipe to save our Atlanta readers the drive to Tennessee. This recipe could not be simpler to make and is a great reminder of the power of a little brown butter. You can prepare the browned butter ahead of time and refrigerate it for several days. Your toughest job will be finding the Mizithra, a firm white Greek cheese. We got ours from the cheesemonger at Star Provisions.

Old Spaghetti Factory’s Spaghetti with Browned Butter and Mizithra Cheese

Hands on: 10 minutes

Total time: 10 minutes

Serves: 4

1 cup (2 sticks) salted butter, cut into cubes

12 ounces uncooked spaghetti

1 cup shredded Mizithra cheese

In a medium saucepan, cook butter over medium heat until it comes to a low boil, about 3 minutes, stirring frequently. Cook, continuing to stir constantly about 4 minutes or until foam subsides. Continue to cook until the liquid develops an amber color, 1 to 2 minutes longer. Butter should have a pleasant caramel aroma. Remove pan from heat. Set aside for 3 to 5 minutes to let the sediment settle to the bottom of the pan. Pour the brown butter through a strainer into a small bowl; discard sediment, keep browned butter warm.

While butter is browning, in a large saucepan, cook pasta according to directions until al dente. Drain and divide into 4 servings. Sprinkle 1/4 cup Mizithra over each serving; top with 1/4 of the warm brown butter.

Per serving: 812 calories (percent of calories from fat, 60), 17 grams protein, 64 grams carbohydrates, 2 grams fiber, 54 grams fat (33 grams saturated), 150 milligrams cholesterol, 592 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of" in the subject line.