Spaghetti Aglio e Olio

Ingredients

• 1 pound dried spaghetti
• 0.5 cup extra virgin olive oil
• 8 cloves garlic cloves, thinly sliced
• 0.5 teaspoon red pepper flakes
• 0.25 cup fresh parsley, chopped
• 1 tablespoon lemon juice(optional)
• 0.5 cup grated Parmesan cheese(optional)
• 2 tablespoons kosher salt
• 0.25 teaspoon black pepper

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 directions until just shy of al dente.

3. 3

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

4. 4

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

5. 5

   Stir in the red pepper flakes and black pepper, then remove the skillet from the heat.

6. 6

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

7. 7

   Add the pasta and 1/2 cup of the reserved water to the skillet, tossing over low heat until the sauce emulsifies.

8. 8

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