Spaghetti Aglio e Olio

Ingredients

• 12 oz spaghetti
• 1 tbsp kosher salt, for the pasta water
• 1/2 cup good extra virgin olive oil
• 8 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes (optional)
• 1/3 cup grated Parmesan (optional)
• Chopped fresh parsley, for serving

Directions

1. Bring a large pot of water to a boil and salt it well. Add the spaghetti and cook to just shy of al dente, about 1 minute less than the package says. Reserve 1 1/2 cups of the pasta water before draining.
2. About 4 minutes after the pasta goes in, warm the olive oil in a large skillet over medium heat. Add the garlic and stir until it turns golden and toasted, 2-3 minutes. Watch it closely — burnt garlic will make the whole dish bitter, so pull the pan off the heat if it is moving too fast.
3. Add the red pepper flakes and toss for 30 seconds.
4. Whisk about 1 cup of the reserved pasta water into the oil and simmer until the liquid reduces by about a third. This is what turns the oil into a sauce instead of a slick.
5. Add the drained pasta and toss until every strand is coated, adding more pasta water if it looks dry.
6. Turn off the heat and toss in the Parmesan and parsley. Serve immediately.