Spaghetti aglio e olio

Boil the spaghetti in a pot of generously salted water according to package instructions until al dente (don't overcook).

While the spaghetti is cooking, peel the garlic cloves and mince them with a knife or use a garlic press.

Add the extra virgin olive oil to a large frying pan and heat it over medium-low heat.

Add the garlic and chili flakes (optional) to the pan, constantly moving them with a wooden spatula to prevent them from burning.

Once the garlic turns golden and fragrant, remove the pan from the heat.

When the pasta is done, drain it but reserve a bit of the pasta water.

Add the cooked spaghetti to the pan with the fried garlic and chili flakes. Pour in some of the reserved pasta water (about 1/3 of a cup), and mix well. The pasta water will emulsify thanks to the starch, creating a creamy sauce.

Season with a drizzle of extra virgin olive oil. You can also add some freshly grated parmigiano reggiano (optional, non-traditional).

Serve hot and enjoy.