Mizithra Brown Butter Pasta for 4

Instructions:

1. Bring the large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente.
2. Before draining the pasta, reserve at least ½ cup of the starchy pasta water. Drain the pasta and set aside.
3. Place the butter in a skillet over medium heat. Melt and stir occasionally until the butter foams, then continues to brown until it reaches a deep mahogany color and a nutty aroma emerges. Immediately reduce heat to low.
4. Add the reserved pasta water to the browned butter, whisking quickly to emulsify the sauce.
5. Toss in the cooked pasta, coating every strand in the golden sauce.
6. Turn off the heat and sprinkle in the grated Mizithra cheese and black pepper. Toss gently until the cheese is distributed but not completely melted.