Greek Spaghetti

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:11 PM PST

Story Updated: Mar 31, 2008 at 12:11 PM PST

Ingredients

1 1/2 lbs. spaghetti

12 Tbl. butter

Juice of 1/2 lemon

1 cup plus 2 Tbl. Parmesan cheese

2 Tbl. parsley

1 cup plus 2 Tbl. Mizithra cheese

Salt and pepper to taste

Directions

Cook spaghetti in a large pot of salted water. Cook about 11 minutes to al dente, then drain.

Melt the butter over medium heat. Cook butter until it foams and turns dark brown to almost black. Remove from heat.

Add cooked spaghetti to pan. Squeeze lemon juice over spaghetti. Add Parmesan cheese and chopped parsley. Season with salt and pepper to taste. Toss well.

Pour into a serving dish or large bowl. Top with grated Mizithra cheese. Mizithra is a dry, salty Greek cheese. Serves 6-8.

Recipe from Eric Tananka, Lola

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