1 lb spaghetti
1 cup unsalted butter or 1 cup margarine
12 lb kasseri cheese, grated
14 lb romano cheese, grated
14 cup fresh parsley, chopped
Cook spaghetti until until tender but firm to the bite and drain. Melt butter in a large skillet and cook just until it turns brown. Meanwhile, combine chesses. Place spaghetti on warm platter, sprinkle with mixed chesses, then drizzle with browned butter. Sprinkle with parsley.