4ozspaghetti noodlescooked in salted water, drained & 1/4 cup cooking water reserved
3tbspbutter
1cloveof garlicfinely minced
1ozmizithra cheesefinely grated, divided
1ozromano cheese or parmesan cheesefinely grated
1tbspfresh parsleyfinely chopped
Sea salt and freshly cracked pepperto taste
Instructions
Cook the spaghetti in a large pot of well-salted boiling water to al dente, per package instructions. Drain, reserving 1/4 cup of the reserved cooking liquid.
Meanwhile, make the browned butter by melting the butter over medium heat in a medium saucepan, stirring often. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Add the minced garlic and remove from the heat immediately; set aside until needed. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily.
Add the drained pasta to the browned butter/garlic and toss to coat evenly. Add most of the mizithra, all of the romano (or parmesan), and parsley and toss to coat evenly, adding some reserved water if needed. Season with sea salt and freshly cracked black pepper, to taste.
Pour into warm serving bowls and top with remaining mizithra cheese. Serve immediately and enjoy.