Cook pasta according to directions listed on package (I'd recommend beginning with very hot tap water to boil the pasta as this will cut the time you have to wait for the water to boil). Meanwhile, place butter in a light-colored, small saucepan over medium heat.
Cook butter, swirling pan occasionally, until it has browned begin with sliced butter to ensure even melting.*
Drain cooked pasta well (DO NOT rinse the pasta with water or the butter won't stick). Plate pasta, pour browned butter over pasta (sediments on bottom and all), sprinkle with Mizithra cheese and toss if desired to evenly coat.
Serve immediately, you can also serve it with fresh cracked black pepper and chopped fresh parsley if desired (I don't think any salt is needed because the Mizithra is a pretty salty cheese).
Notes
Here are the stages of to browning butter:
The butter will first melt.
It will become lemony yellow and after a minute or two it will begin to splatter a bit - I swirl the pan most during this stage to reduce splattering.
Then it will foam and begin to smell nutty, then little brown specks will begin to appear in the center of the golden foamy bubbles - this is when you remove it from heat, I wait just a few seconds for a generous amount of specs maybe a 2-inch circle before removing from heat.
Color wise it should go from a yellow, to golden tan, to an orange-y toasty golden brown.