Prep Time::10 mins
Cook Time::15 mins
Total Time::25 mins
Servings::4
Ingredients
1 pound uncooked spaghetti
½ cup olive oil
6 cloves garlic, thinly sliced
¼ teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese
Directions
Gather all ingredients.
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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.
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While the pasta is cooking, combine olive oil and garlic in a cold skillet.
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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.
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Stir red pepper flakes, salt, and black pepper into pasta.
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Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
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Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
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Recipe Tip
It's not traditional, but for extra richness, add 1 tablespoon butter when you toss pasta with cheese.