Spaghetti Mizithra (Greek-Style Spaghetti)

      1 lb Spaghetti                         1/4 lb Romano cheese, grated
      1 c  Butter or margarine               1/4 c  Chopped parsley
    1/2 lb Kasseri cheese, grated
    
  Cook spaghetti until tender but firm to the bite. Drain. Melt butter
  in large skillet and cook just until it turns brown. Meanwhile,
  combine cheeses. Place spaghetti on warm platter, sprinkle with mixed
  cheeses, then drizzle with browned butter. Sprinkle with parsley.