Mani Style Sizzled Pasta (Tsouhti Makaronada)

• • 1 package (500g) thick pasta "V"
• • 3 liters hot water
• • 1 package (300g) dry Anari cheese (myzithra), grated on the fine side of the grater
• • 5 tablespoons (100g) goat and sheep butter
• • 2 tablespoons olive oil, plus extra for frying the eggs
• • 8 eggs
• • Freshly ground black pepper
• • 2 teaspoons salt

For the Pasta:

1. 1. In a large pot, add 3 liters of water and 1 teaspoon of salt. Bring to a boil and add the pasta. Let the water boil again and cook for 10 minutes or until the pasta is tender. Drain the pasta.
2. 2. Meanwhile, in a frying pan, combine the butter and the olive oil. The olive oil will help prevent the butter from burning.
3. 3. When the butter has melted and the oil is hot, add the Anari cheese and let it lightly fry, stirring, until it melts and darkens slightly. The recipe gets its name from the 'sizzling' (tsouximos) of the Anari. Be careful, we want the Anari to brown nicely, but not burn.
4. 4. Add the drained pasta directly to the pan and mix well, adding a little of the pasta water if needed, so that it is coated with the browned cheese. Sprinkle with freshly ground black pepper.
5. 5. In another pan, add a little olive oil and fry the eggs sunny-side up (soft yolks). Sprinkle them with a little salt. Serve the pasta and place the eggs on top. Put 2 on each serving. Sprinkle with extra freshly ground pepper if desired.