If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
16 ounces fettuccine - or pretty much whatever shape your heart desires (or whatever you have)
8 ounces butter
3/4-1 cup grated Mizithra cheese
1/2 teaspoon granulated garlic
Chopped parsley to garnish
Directions
Cook the pasta according to package directions
While it cooks, starts melting the butter a couple tablespoons at a time over medium heat, adding more as it melts
Continue until all the butter has been added, stirring constantly until it gets foamy, then starts to turn a golden brown
Drain the pasta (but keep back about a cup of the pasta water) and add pasta to the pan with the butter - you can kill the heat
Start adding the cheese, about a 1/4 cup at a time, mixing really well as you go - you can also start adding the reserved pasta water to make it as smooth or creamy as you like - for what it's worth, I like this not creamy
