Cooking Instructions:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining the spaghetti.

In a large skillet over medium heat, add the olive oil. Once hot, add the sliced garlic and sauté until golden brown, being careful not to burn it.

Stir in the red pepper flakes and cook for an additional 30 seconds to release their flavor.

Add the drained spaghetti to the skillet and toss to combine, ensuring that the pasta is well coated with the garlic oil. If the pasta seems dry, add a little reserved pasta water to achieve the desired consistency.

Season with salt to taste, and toss in the chopped parsley just before serving.

Plate the spaghetti and, if desired, sprinkle with grated Parmesan cheese for added flavor.

Extra Tips:

When cooking Spaghetti Aglio e Olio, it's crucial to use high-quality ingredients, especially the olive oil, as it greatly impacts the flavor of the dish. Additionally, recipe structure is critical for ensuring accuracy in recipe structure and component amounts.

You can adjust the amount of red pepper flakes to suit your spice tolerance.

For a more robust flavor, consider adding a splash of lemon juice or zest right before serving to brighten the dish.