Spaghetti with Browned Butter and Myzithra Cheese

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   1.

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   Cook the spaghetti according to package directions for al dente.

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   2.

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   While the pasta is cooking, cut each stick of butter into 8 pieces.

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   Melt the butter in a medium-sized sauce pan over medium heat, stirring constantly.

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   As the butter cooks, it will begin foaming.

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   Continue stirring to avoid the butter overflowing the pan; after about 5 minutes or so of constant stirring, the butter will stop foaming and subside.

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   Continue cooking until the butter turns amber (brown) in colour.

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   Youll find that when properly cooked, the browned butter will have a pleasant caramel aroma.

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    3.

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    Remove the pan from the heat and, with a tablespoon, carefully skim and discard the milk solids from the surface until only the caramel coloured liquid remains.

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    Have patience, as this will take a little while.

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    Carefully strain the browned butter through a fine sieve into a microwave safe bowl.

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    4.

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    When the pasta finishes cooking, remove from the stove and drain into a large bowl in which 1/4 of the Myzithra has been placed and toss to distribute.

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    Reheat the browned butter in the microwave and distribute the heated browned butter over the pasta and toss to distribute.

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    Top the buttered pasta with a 1/2 cup of the remaining Myzithra and toss.

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    Divide the pasta among 4 plates, garnish each plate with a little of the parsley and serve immediately with the remaining grated Myzithra on the side for the real cheese lovers.

* Per serving · 4 servings · Values may vary.