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Ingredients (one per line)
1 pound uncooked spaghetti 0.5 cup olive oil 6 cloves garlic, thinly sliced 0.25 teaspoon red pepper flakes, or to taste salt and freshly ground black pepper to taste 0.25 cup chopped fresh Italian parsley 1 cup finely grated Parmigiano-Reggiano cheese
Instructions (one step per line)
Gather all ingredients. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl. While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat. Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
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