Ingredients
Thin spaghetti noodles, enough for 4 servings
2 sticks of butter
1 cups Mizithra cheese, grated
1/3 cup Romano cheese, grated
Parsley, chopped
Preparation
First, brown the butter by melting 2 sticks of salted butter on medium high heat. Allow butter to foam and fry, whisking occasionally to cut the foam. After about 10 minutes, continuously stir the butter (avoids burning the butter solids). When butter is dark brown (like a dark lager beer), remove from heat and filter through cheese cloth to catch the burnt solids. Discard the burnt solids and save browned butter for later.
Boil spaghetti to al dente, drain and toss with parsley. As pasta is boiling, mix up the Mizithra and Romano cheeses (Romano is required to cut the sharp, dry taste of Mizitrha).
Top each serving with approximately 4 Tbs of browned butter, and 4 Tbs of the cheese mixture, serve and enjoy!
