1. Cook the spaghetti according to package directions for al dente.
2. While the pasta is cooking, cut each stick of butter into 8 pieces. Melt the butter in a medium-sized sauce pan over medium heat, stirring constantly. As the butter cooks, it will begin foaming. Continue stirring to avoid the butter overflowing the pan; after about 5 minutes or so of constant stirring, the butter will stop foaming and subside. Continue cooking until the butter turns amber (brown) in colour. You’ll find that when properly cooked, the browned butter will have a pleasant caramel aroma.
3. Remove the pan from the heat and, with a tablespoon, carefully skim and discard the milk solids from the surface until only the caramel coloured liquid remains. Have patience, as this will take a little while. Carefully strain the browned butter through a fine sieve into a microwave safe bowl.
4. When the pasta finishes cooking, remove from the stove and drain into a large bowl in which ¼ of the Myzithra has been placed and toss to distribute. Reheat the browned butter in the microwave and distribute the heated browned butter over the pasta and toss to distribute. Top the buttered pasta with a 1/2 cup of the remaining Myzithra and toss. Divide the pasta among 4 plates, garnish each plate with a little of the parsley and serve immediately with the remaining grated Myzithra on the side for the real cheese lovers.