Spaghetti aglio e olio

Directions

1. 1Boil the spaghetti in a pot of generously salted water according to package instructions until al dente (don't overcook).
2. 2While the spaghetti is cooking, peel the garlic cloves and mince them with a knife or use a garlic press.
3. 3Add the extra virgin olive oil to a large frying pan and heat it over medium-low heat.
4. 4Add the garlic and chili flakes (optional) to the pan, constantly moving them with a wooden spatula to prevent them from burning.
5. 5Once the garlic turns golden and fragrant, remove the pan from the heat.
6. 6When the pasta is done, drain it but reserve a bit of the pasta water.
7. 7Add 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.
8. 8Season with a drizzle of extra virgin olive oil. You can also add some freshly grated parmigiano reggiano (optional, non-traditional).
9. 9Serve hot and enjoy.