Preparation
Shred the Swiss cheese.
Cook spaghetti as directed on package.
With 5 min. left on spaghetti time begin melting butter in sauce pan on low to medium heat.
Continue heating butter until it turns light brown.
Stir tomato paste into butter.
Fill tomato paste can halfway with 3 oz. water and pour into butter/tomato mixture.
Add nutmeg and stir.
Rinse spaghetti with warm water and drain.
Blend about 1/4 of each of your spaghetti, sauce and shredded cheese in a large pot. You repeat the spaghetti, sauce, and cheese pattern about 4-5 times so the cheese melts throughly throughout the mixture. Stir lightly and serve.
If you have leftovers and want to repeat it, warm it slowly in a pan with a little more butter.