Spaghetti with Mizithera Cheese

1 stick butter
1 cup (6 ounces)  Mizithra cheese (you can substitute good quality Parmesan)
1 lb thin spaghetti

Browned Butter Procedure: Cut 1 stick of butter into pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.

Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.

Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.

Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.

Cook spaghetti per package directions. Mix in Mizithra and hot brown butter.

Recipe is in LoseIt