Spaghetti aglio e olio

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

As soon as the oil starts to bubble, turn the heat to medium-low and slowly toast the garlic for about five minutes to a beautiful golden brown, infusing the oil without letting it darken or go bitter.

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

Drain the spaghetti, never rinsing it, and put it in a pasta bowl with black pepper, red pepper flakes and salt to taste.

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