Spaghetti Aglio e Olio

Add sliced garlic to the warming oil, stirring occasionally. Cook for 8-10 minutes until edges turn golden. The oil should be fragrant, not smoking.

Add 400g spaghetti to boiling water. Set timer for 1 minute less than package directions. Reserve 500ml pasta water before draining.

When garlic is golden, add 1 tsp red pepper flakes (adjust to taste). Remove pan from heat immediately to prevent burning the chili.

Using tongs, transfer pasta directly from water to the garlic oil. The starchy water clinging to pasta helps create the emulsion.

Return pan to medium heat. Add 125ml reserved pasta water and toss vigorously for 2 minutes. The sauce should become creamy and coat each strand.

If sauce looks dry, add more pasta water 2 tablespoons at a time. If too loose, continue tossing over heat to reduce.

Remove from heat and add 30g finely chopped fresh parsley, reserving some for garnish. Toss to distribute evenly throughout the pasta.

Taste and adjust seasoning with salt and additional pepper flakes. The dish should be boldly flavored with garlic and have gentle heat.

Serve immediately in warmed bowls. Garnish with remaining parsley, a drizzle of raw olive oil, and optional grated pecorino romano cheese.