Spaghetti Aglio e Olio
""No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly."..."
INGREDIENTS
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1 pound uncooked spaghetti
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6 cloves garlic, thinly sliced
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1/2 cup olive oil
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1/4 teaspoon red pepper flakes, or to taste
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salt and freshly ground black pepper to taste
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1/4 cup chopped fresh Italian parsley
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1 cup finely grated Parmigiano-Reggiano cheese
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