1 lb. spaghetti
1 c. butter
1/2 lb. grated Kasseri cheese
1/4 lb. grated Romano cheese
1/4 c. chopped parsley

Cook spaghetti al dente. Drain. Melt butter in large skillet until it starts to turn brown.

While butter is melting, combine cheeses. Place spaghetti on warm platter and spread cheeses over all. Drizzle with browned butter. Sprinkle with parsley. Serves 6.

Like at spaghetti factory.