1 pound uncooked spaghetti
1/2 cup good quality olive oil
7 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 tablespoons fresh Italian parsley, chopped
1 cup Parmesan cheese, freshly grated
Salt and pepper
Cook the pasta according to the instructions on the box until al dente.
Get about 2 cups of pasta water from the pot.
Drain the pasta and return it to the pot, and set the pot aside.
Heat the olive oil and garlic in a large skillet over medium heat until the garlic begins to brown and become fragrant, and the olive oil is bubbling around the edges of the pan.
Reduce the heat to medium low, add the red pepper flakes, and cook an additional 5 minutes.
Add about 1/2 cups of the pasta water, stir, and cook for another minute.
Remove the pan from the heat, and pour over the pasta. Mix well.
Add the chopped parsley, and mix well.
Put the Parmesan cheese on top of the pasta, add some pepper, and mix to combine.
Add a few tablespoons of additional pasta water and stir until the Parmesan cheese melts completely.
Serve immediately.