Classic Spaghetti Aglio e Olio

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• 400 g spaghetti
• 0.5 cup extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 tsp red pepper flakes
• 0.5 cup fresh parsley, chopped
• to taste salt
• 0.5 cup parmesan cheese, grated (optional)

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1. 1 Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
2. 2 While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Do not burn the garlic.
3. 3 Stir in the red pepper flakes and remove the skillet from heat.
4. 4 Add the drained spaghetti directly into the skillet with the garlic oil. Toss well to coat.
5. 5 Add a splash of the reserved pasta water to create a light, silky emulsion. Toss in the fresh parsley and parmesan cheese if desired.
6. 6 Season with salt to taste and serve immediately.