Spaghetti Aglio e Olio

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1. 1
   Slice 8 to 10 large garlic cloves thinly rather than mincing them. This is essential for the dish.
   ▶ ≈0:36
2. 2
   Bring a pot of salted water to a boil and add the spaghetti. Cook for about 9 minutes until halfway done, remembering to reserve some starchy pasta cooking water.
   ▶ ≈1:30
3. 3
   Heat about half a cup of extra virgin olive oil over medium heat until warm, being careful not to get it too hot.
   ▶ ≈2:26
4. 4
   Add the sliced garlic to the warm oil and stir for about 30 seconds until it turns a light golden brown. Control the heat to prevent the garlic from browning too much.
   ▶ ≈2:58
5. 5
   Add about half a teaspoon of red pepper flakes, toss for 30 seconds, then turn off the heat.
   ▶ ≈3:26
6. 6
   Pour in some of the reserved starchy pasta cooking water into the oil and garlic mixture to create the sauce.
   ▶ ≈3:34
7. 7
   Drain the cooked pasta and add it entirely to the pan with the oil and garlic sauce. Toss the pasta thoroughly in the sauce to ensure every strand is well coated.
   ▶ ≈3:49
8. 8
   Grate the parmesan cheese into the pasta in stages while tossing. If needed, add more pasta cooking water to achieve the desired consistency.
   ▶ ≈4:11
9. 9
   Allow the pasta to rest for a couple of minutes to absorb the flavors of the sauce. Serve with additional parmesan cheese and red pepper flakes on the side.
   ▶ ≈5:08