Ingredients:

  • 1 lb spaghetti
  • 2 tbsp kosher salt
  • 1/2 cup extra virgin olive oil
  • 10 cloves garlic, thinly sliced
  • 1 tsp crushed red pepper flakes
  • 1 large lemon, zested and juiced
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Boil a large pot of water and add 2 tbsp of salt. Add the spaghetti and cook for 2 minutes less than the package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  2. While the pasta boils, combine olive oil and sliced garlic in a 12-inch sauté pan. Turn the heat to medium-low and sauté until the garlic is pale golden and fragrant. Add red pepper flakes in the last 30 seconds.
  3. Transfer the undercooked pasta directly into the sauté pan with the garlic oil. Pour in 1/2 cup of the reserved starchy pasta water.
  4. Increase heat to medium and toss the pasta vigorously with tongs until the oil and water emulsify into a glossy sauce. Remove from heat.
  5. Stir in the lemon zest, lemon juice, chopped parsley, and freshly grated Parmesan cheese. Season with freshly cracked black pepper to taste and serve immediately.