Ingredients:

• ¾ lb. bucatini
• 6 tablespoons butter
• 1 head garlic, each clove sliced very thinly crosswise (slices will be petal-shaped)
• 4-6 oz. feta cheese, crumbled
• ½ teaspoon cinnamon

Method:

• Boil pasta in salted water until al dente.
• While pasta is cooking, heat butter over medium-high heat in a heavy-bottomed saucepan. Just as the butter turns to turn golden-brown, add the garlic slices.
• Continue to cook the garlic and the butter until the butter is browned and the garlic turns dark golden-brown and crispy. Remove from heat. Do not overcook the garlic or it will taste bitter.
• With a slotted spoon, remove the garlic slices and set aside.
• Drain the pasta and add to the butter.
• Add the cinnamon to the noodles. Stir until noodles are coated with butter and cinnamon.
• Plate the pasta on individual plates.
• Divide the feta and the garlic slices evenly between the plates.
• Sprinkle with additional cinnamon, if desired.

many thanks to Erielle from Fancy Toast