Spaghetti aglio e olio

Slice six cloves of garlic thin and chop about a quarter cup of 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, since sauce and pasta take about the same time.

As soon as the oil bubbles drop to medium-low and toast the garlic slowly, barely bubbling, about five minutes to a golden brown, infusing the oil without letting it darken and turn bitter.

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

Drain the spaghetti without rinsing and tip it into a pasta bowl with black pepper, red pepper flakes and salt to taste.

Pour over the garlic oil, add about two thirds of the cheese and the parsley, toss, and serve topped with the rest of the cheese.