INGREDIENTS
garlic (aglio): 4-8 cloves (traditionally) but up to personal preference
olive oil (olio): 1/4 cup
spaghetti: 1/2 pound linguine, gettucine, or other shapes of pasta
red hot chile peppers: 1/8 teaspoon or to taste
salt and pepper: to taste
parmigiano-Reggiano cheese (optional): 1/2 cup
parsley (optional): 2 tablespoons
INSTRUCTIONS
Step 1:
Step 2:
Step 3:
Step 4:
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 12 minutes. Drain and transfer to a pasta bowl.
Combine garlic and olive oil in a cold skillet. 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.
Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.