Cook the spaghetti according to package directions until al dente. Remove the spaghetti from the pasta water, but do not rinse it.

To make browned butter, place the cold butter in a cold sauté pan, we use salted butter, but you can also use unsalted butter if you prefer, and add salt after. In a medium sized sauce pan set to medium temperature, begin to melt and simmer the butter, careful not to let it burn. After several minutes, the butter will begin to foam, which is caused by the heating of the milk solids. As the foam drops to the bottom of the pan, it may begin to burn so use caution in not allowing too much heat to reach the butter, making sure it doesn't become blackened. As the butter begins to turn into a caramel color with a delicious nutty aroma, start to decrease the amount of heat so it doesn't burn. Remove the pan from the burner and allow it to cool for about 10 minutes or so. It can then be clarified (if you'd like) by pouring the butter through a fine mesh strainer into a heat proof bowl. Let it cool slightly. Add it to your recipe as desired. Whatever you don't use will keep up to a week in an air tight container in the fridge.

Spoon the browned butter over the spaghetti. Sprinkle with the grated Myzithra Cheese and toss the spaghetti to coat it in the browned butter and grated Myzithra. Garnish with freshly minced flat leaf Italian parsley.