Spaghetti aglio e olio

Slice six cloves of garlic thin. Chop about a quarter cup of fresh Italian parsley.

Put the olive oil and garlic in a cold saute pan and turn the heat to medium.

Start the pasta at the same time; the sauce and the pasta take about the same time.

When the oil starts to bubble turn to medium low and toast the garlic slowly to golden brown, about five minutes, without letting it go dark or bitter.

Turn off the heat and add half a cup of boiling pasta water to stop the browning.

Drain the spaghetti without rinsing it and put it in a pasta bowl.

Season with black pepper, red pepper flakes and salt, pour the garlic oil over, add two thirds of the cheese and the parsley and toss.

Serve topped with the rest of the cheese.