Classic Roman Aglio e Olio

Ingredients

• 1 pound Spaghetti
• 0.5 cup Extra virgin olive oil
• 8 cloves Garlic cloves, thinly sliced
• 1 teaspoon Red pepper flakes
• 0.25 cup Fresh parsley, chopped
• 2 tablespoons Kosher salt
• 0.5 teaspoon Black pepper(optional)
• 0.5 cup Pasta water
• 1 teaspoon Lemon juice(optional)
• 0.25 cup Parmesan cheese, freshly grated(optional)

Instructions

1. 1

   Bring a large pot of water to a boil and add the 2 tablespoons of salt.

2. 2

   Cook the spaghetti according to package instructions until just shy of al dente.

3. 3

   While the pasta cooks, combine the olive oil and sliced garlic in a cold, large skillet.

4. 4

   Place the skillet over medium-low heat and cook until the garlic is golden brown and fragrant, about 5 minutes.

5. 5

   Add the red pepper flakes to the oil and cook for another 30 seconds to release their heat.

6. 6

   Reserve 1/2 cup of the starchy pasta water, then drain the spaghetti.

7. 7

   Add the pasta and the reserved water to the skillet, tossing vigorously over medium heat to create an emulsified sauce.

8. 8

   Stir in the fresh parsley and lemon juice before serving immediately.