Spaghetti Aglio e Olio (Garlic and Olive Oil Pasta)

Bring 2 liters of water to a rolling boil with 1 teaspoon of salt, then add 180g of spaghetti and cook it for one minute less than the package directions specify.

Peel and thinly slice 6 cloves of garlic into uniform 1mm pieces, then finely mince 2 tablespoons of fresh parsley leaves, ensuring they are dry and ready for the final garnish.

Heat 5 tablespoons of extra virgin olive oil over low heat, add the sliced garlic, and slowly sauté until it turns a pale golden color without letting it brown or become bitter.

Stir in 1 teaspoon of dried chili flakes for 20 seconds to release their heat, then pour in 80ml of starchy pasta water and shake the pan vigorously to create a creamy emulsion.

Transfer the pasta to the pan and toss over high heat for 1 minute, ensuring the emulsified sauce coats every strand in a glossy film rather than pooling at the bottom.

Remove from heat, sprinkle with the minced parsley, 0.5 teaspoons of black pepper, and 20g of grated parmesan cheese, then toss together until the dish reaches a perfect glistening sheen.