Ingredients:

  • 1 lb spaghetti
  • 1 tbsp kosher salt
  • 0.5 cup extra virgin olive oil
  • 10 large garlic cloves, sliced paper-thin
  • 1 tsp red pepper flakes
  • 0.5 cup fresh Italian flat-leaf parsley, finely chopped
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 0.5 fresh lemon, juiced

Instructions:

  1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tablespoon of kosher salt. Add the spaghetti and cook for 2 minutes less than the package directions for 'al dente'.
  2. While the pasta boils, combine the olive oil and sliced garlic in a 12-inch cold skillet. Turn the heat to medium-low.
  3. Slowly toast the garlic, stirring frequently, until it turns a pale straw-colored gold. Do not let it turn dark brown or black.
  4. Stir in the red pepper flakes and remove the pan from the heat. The residual heat will continue to toast the spices.
  5. Reserve 1 cup of starchy pasta water, then drain the spaghetti. Add the pasta and 1/2 cup of the reserved water to the skillet.
  6. Return the skillet to medium heat and toss vigorously with tongs for 1-2 minutes until the oil and water emulsify into a shimmering sauce that coats the noodles.
  7. Turn off the heat. Stir in the chopped parsley, Parmigiano-Reggiano, and a squeeze of lemon juice. Serve immediately.