this is a dish from the chain restaurant the old spaghetti factory... and this particular dish is my boyfriend's favorite pasta dish ever, reminding him of road trips with the family when he was little, etc. it actually sounds delicious (if really, really unhealthy)... i was hoping that somebody here has either made it or knows the dish very well and could give me some pointers on how it's usually served. i've never been the old spaghetti factory. i've only been able to locate ungrated mizithra; would it be totally contrary to have freshly grated mizithra on the pasta? which spaghetti brand would be best (is it ok to use high quality pasta?). what could i serve this dish with? wine pairings?