Spaghetti Aglio e Olio

Ingredients

• 1 pound uncooked spaghetti
• 0.5 cups olive oil
• 6 cloves garlic , thinly sliced
• 0.25 teaspoons red pepper flakes , or to taste
• salt and freshly ground black pepper to taste
• 0.25 cups chopped fresh Italian parsley
• 1 cup finely grated Parmigiano-Reggiano cheese

Instructions

1. 1

   Gather all ingredients.

2. 2

   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.

3. 3

   While the pasta is cooking, combine olive oil and garlic in a cold skillet.

4. 4

   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.

5. 5

   Stir red pepper flakes, salt, and black pepper into pasta.

6. 6

   Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.

7. 7

   Serve pasta topped with the remaining Parmigiano-Reggiano cheese.