Spaghetti "Alio and Olio"

Ingredients:

• 450 g dry spaghetti, such as DeCecco
• 1/3 cup olive oil
• 8 large cloves of garlic, thinly sliced
• 0.5 tsp crushed red pepper flakes
• 0.5 cup chopped fresh parsley
• 1 cup freshly grated Parmesan cheese, plus extra for serving

Preparation:

1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the spaghetti and cook according to package directions. Set aside 1.5 cups of the pasta water and discard the rest.
2. Meanwhile, in a skillet large enough to accommodate the pasta, such as a 12-inch (30 cm) diameter, or a large shallow saucepan, heat the olive oil over medium heat. Add the garlic and cook, stirring frequently, for 2 minutes, until golden around the edges. Be careful not to overcook the garlic! Add the red pepper flakes and cook for another 30 seconds. Carefully stir in the pasta cooking water and bring to a boil. Reduce the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid has reduced by about a third.
3. Add the pasta to the garlic sauce and stir. Turn off the heat, add the parsley and Parmesan, and stir well. Let the pasta rest for 5 minutes to allow the sauce to absorb. Taste and serve warm, sprinkled with additional Parmesan.