Ingredients
Instructions
- Cook spaghetti until al dente.
- Drain spaghetti and leave in colander or drainer.
- Put butter (and garlic and oregano, if using) into hot pan and put it back on the burner, making sure heat is medium to medium-high.
- Stirring constantly, cook butter until it's a nice, light to medium brown.
- Remove pan from heat.
- Quickly return spaghetti to pan, turning to coat the strands with the butter; the spaghetti should glisten with the light coating of butter.
- At this point, you can add a bit more butter if you like.
- Once butter coats spaghetti, add cheese and mix well, so that bits of the mizithra are sticking to the spaghetti evenly.
- Grind a bit of pepper over the dish and mix again.
- Serve with extra mizithra and pepper.