Angel Hair with Brown Butter & Mizithra Cheese

Cut butter into 4 pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Keep on stirring, otherwise the butter foam could overflow.
Once the butter stops foaming, cook until it’s sort of an amber color (about 1 to 2 minutes). It will have a yummy caramel smell.

Take the pan off the burner. Let the sediment settle to the bottom of the pan for a few minutes.

Pour the brown butter through a strainer into a small bowl. Try not to disturb the residue at the bottom of the pan.

Boil your pasta until al dente (according to package instructions for al dente). Drain the pasta and divide into servings. Use a small grater and put about a Tablespoon of cheese on each serving and then pour some of the brown butter over the top.