Macaronada
                    
    500 g  Macaroni or spaghetti               4 tb Grated cheese
      4 l  Water                                    -(Kefalotyri, Romano or
      2 tb Salt                                     - Parmesan)
      1 tb Oil                                 3 tb Butter

  TO COOK PASTA:  Bring water to the boil with salt and oil.  Keep water
  boiling briskly and put in a handful of pasta at a time.  Push into
  the water slowly as the strands soften and curl around the sides of
  the pan. Stir well as each lot is added, then boil briskly, stirring
  occasionally. Cook until just tender - test by biting a piece.  Drain
  well in a colander and return to pan in which it was cooked.

  TO PREPARE FOR SERVING:  Melt butter and heat to a deep golden brown
  ~- do not burn.  Pour over pasta, add grated cheese and toss well to
  coat strands.

  Serve extra grated cheese in a bowl.