A delightful twist on a classic pasta dish, featuring golden butter and tangy feta cheese.
Cook the spaghetti in a large pot of salted boiling water until al dente.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Drain the spaghetti and set it aside in a colander.
Shake the colander gently to remove excess water.
In a frying pan, melt the butter over medium heat and add the garlic and oregano.
Stir constantly to prevent the garlic from burning.
Cook the butter until it turns a golden brown color, releasing a nutty aroma.
Watch closely to avoid over-browning, which can lead to a bitter taste.
Add the drained spaghetti to the pan and toss to coat it evenly with the butter sauce.
Use tongs for easier mixing and coating.
Sprinkle the crumbled feta cheese over the pasta and mix gently.
Add the cheese off the heat to prevent it from melting completely.
Season with freshly ground black pepper to taste and serve immediately.
Garnish with additional feta or fresh herbs for presentation.
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