If you have ever been to The Old Spaghetti Factory, you may have seen this dish on their menu. It is one of my favorites, and sooooo easy to make. It's very rich, so I tend to use it as a side dish with some grilled chicken and broccoli. Or if you want to go for a vegetarian night, try making it your main course with sides of tomato caprese, veggies, and bread.
1/2 lb. thin spaghetti or angel hair
1 cube butter
mizithra cheese - sometimes spelled myzithra, you can find this in the specialty cheese area of your deli, I usually have luck at Smith's
Cook your pasta to desired firmness. While pasta is cooking, put the butter in a small saucepan and cook it until it is brown. You will know it is done when it boils down and the milk solids turn brown and sink to the bottom as they solidify. The butter will also smell deliciously nutty. WATCH IT CAREFULLY as the next step after brown is burnt.
Drain pasta. With tongs, dip pasta briefly into the butter then onto your plate. Use your smallest shredder or microplaner to shred the mizithra cheese all over your pasta-- I like it pretty snowy.
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