Spaghetti With Browned Butter and Myzithra Cheese

dirndlfrau's Note:

This is my version of my favorite dish at the Spaghetti Factory restaurant. I started making this at home because the nearest restaurant is an hour away! Now I like my version better than the restaurant's! Myzithra cheese is a dry sheep's milk cheese. You can adjust the amount of cheese to your liking: it is very salty. This is one of my kids' all-time favorite dinners.

• Total Time: 20 mins
• Prep Time: 0 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 lb spaghetti
• 4 tablespoons butter
• ½ cup grated mizithra cheese
• salt

Directions:

1. Bring a large stockpot of water to a rolling boil. Add kosher salt to water with pasta. (I add at least one tablespoon.) Cook spaghetti to al dente. Meanwhile, put butter in small saucepan or skillet and melt over medium heat. Cook until the milk solids turn brown, stirring every couple of minutes. Watch carefully, as it will burn quickly once it starts to brown. Drain pasta and place in serving bowl. Add butter and toss to coat. Add cheese and toss. Serve immediately. Excellent with freshly ground black pepper!