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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.
