1 lb. spaghetti
1/4 lb. creamery butter
1/2 c. freshly grated Romano cheese
Parsley (for color)

Cook spaghetti until tender; drain well. While spaghetti is cooking carefully burn the butter until very blackened - the blacker the better! When butter is done quickly pour over spaghetti, toss well to coat. Slowly add grated Romano tossing to mix well. Sprinkle in parsley. Serve with fresh salad, garlic bread sticks and a tall glass of milk. (This is a nice change from regular spaghetti and it's quick.) Serves 4-6.