Prep Time: 6 minutes | Cook Time: 15 minutes | Serves: 4-5
Ingredients

Kosher salt (1 teaspoon for the sauce, plus 2 tablespoons for pasta water)
1 pound dried spaghetti
1/3 cup extra-virgin olive oil
4 large garlic cloves, peeled and very thinly sliced
1/2 teaspoon crushed red pepper flakes
1/2 cup finely grated Parmesan cheese, plus extra for serving
2 tablespoons finely chopped fresh Italian parsley (optional)

Instructions
Cook the pasta:
Fill a large, heavy pot with water and add enough salt to make it taste like the sea (about 2 tablespoons). Bring to a rolling boil.
Add the spaghetti and cook until just shy of al dente you want it slightly undercooked, as it will finish cooking in the sauce. Before draining, reserve 1 cup of the starchy pasta water. Drain the spaghetti in a colander.
Make the sauce:
Return the empty pot to the stove over medium heat. Add the olive oil and let it warm until it gently sizzles when you drop in a sliver of garlic this ensures you won't burn the garlic.
Add the sliced garlic and red pepper flakes. Saute;, stirring constantly, until the garlic turns pale golden (about 2 minutes). Watch carefully burnt garlic tastes bitter, so don't let it brown.
Finish the dish:
Pour the reserved pasta water into the pot and adjust the heat to maintain a gentle simmer. Add the drained spaghetti and cook, tossing regularly with tongs. Keep the heat high enough that you hear the liquid sizzling as it reduces.
After a few minutes, when the pasta has absorbed most of the liquid and looks glossy, remove the pot from the heat. Stir in 1 teaspoon of salt and the Parmesan cheese, tossing until well combined. Taste and adjust the salt if needed.
Serve:
Transfer to a serving bowl (or serve directly from the pot) and sprinkle the parsley over the top, if using. Serve immediately with extra Parmesan on the side.