Begin by bringing a large pot of salted water to a rapid boil over high heat. Once boiling, add spaghetti and cook according to package instructions, typically 8-10 minutes, until al dente.

While the pasta cooks, heat extra virgin olive oil in a large skillet over medium heat. Add thinly sliced garlic and sauté for about 2-3 minutes until fragrant and golden.

Just as the garlic turns golden, toss in red pepper flakes and stir, allowing the heat to infuse the oil for about 30 seconds.

When the spaghetti is done, reserve 1/2 cup of the cooking water and drain the rest in a colander.

Add the drained spaghetti directly into the skillet with the garlic and olive oil. Toss quickly to coat, adding reserved cooking water gradually until desired consistency.

Season with salt and freshly ground black pepper to taste, then stir in chopped parsley.

Serve immediately on warm plates, topping with grated Parmesan cheese if desired.