First things first, it’s time to round up all your ingredients. A little organization goes a long way in cooking, so have everything prepped and ready.

Fill a large pot with water, sprinkling in a generous amount of salt. Bring that water to a rolling boil. Once boiling, add in the spaghetti and stir occasionally. Cook for about 10 to 12 minutes until it's al dente, which simply means it should be firm to the bite. After that, drain the spaghetti, but don’t rinse! The starchiness helps the sauce cling beautifully to the noodles.

While your pasta is cooking, grab your skillet and add the olive oil and sliced garlic. Place it over medium heat. Slowly cooking the garlic allows it to infuse the oil with flavor. Stir occasionally, and keep an eye on it so it becomes a lovely golden color but not burnt. This takes about 10 minutes. If you notice it bubbling too aggressively, reduce the heat to medium-low.

Once your garlic has turned golden, lower the heat and add in the crushed red pepper flakes along with a sprinkle of salt and black pepper—this is where the flavor amps up! Let it mix delightfully for just a minute.

Now it’s time to bring everything together. Toss your drained spaghetti into the skillet with the garlic oil. Ensure you mix it thoroughly to coat each strand. Add in the chopped parsley and half of your Parmigiano-Reggiano cheese. This moment is pure bliss—tossing everything smoothly until it’s well blended.

Transfer the Aglio Spaghetti to a serving bowl. Top it with the remaining cheese and a sprinkle of parsley for garnish. Perhaps even a drizzle of olive oil if you’re feeling fancy. Dive in immediately while it’s warm and lovely!