Spaghetti Aglio e Olio

Ingredients

• 1 pound spaghetti
• 2 tablespoons kosher salt (for pasta water)
• 1/2 cup extra-virgin olive oil
• 8 cloves garlic, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1/2 cup reserved pasta cooking water
• 1/3 cup fresh flat-leaf parsley, chopped
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 teaspoon black pepper

Nutrition (estimated per serving)

Method

1. Fill a large pot (at least 6 quarts) with 4 quarts of water, add 2 tablespoons kosher salt, and bring to a rolling boil over high heat; the water should taste distinctly salty, like seawater, since this is your only chance to season the pasta itself.
2. Add the 1 pound of spaghetti to the boiling water and stir immediately with tongs for 30 seconds so the strands do not clump together and stick to the bottom of the pot.
3. Cook the spaghetti for 1 minute less than the package's minimum time (usually 7 to 8 minutes total), checking by biting a strand; it should be firm with a tiny white dot in the center, not soft or mushy.
4. While the pasta cooks, place a large, cold skillet (12-inch) on the stove and pour in the 1/2 cup olive oil, then add the sliced garlic; turn the heat to medium-low and let the garlic warm up gradually in the cold oil, stirring occasionally.
5. Watch the garlic closely once it starts to sizzle, cooking for 3 to 4 minutes until it turns pale golden and smells nutty and fragrant; pull the skillet off the heat immediately if it starts turning brown, because burnt garlic tastes bitter and cannot be fixed.
6. Off the heat, stir the red pepper flakes into the warm garlic oil and let them sit for 30 seconds to release their color and heat without scorching.
7. Just before draining the pasta, scoop out 1 cup of the starchy cooking water with a heatproof measuring cup or mug and set it aside; this cloudy water is essential for making the sauce cling to the noodles.
8. Drain the spaghetti in a colander in the sink, shaking off excess water but not rinsing it, since rinsing washes away the starch that helps the sauce stick.
9. Add the drained spaghetti directly to the skillet with the garlic oil, turning the heat back on to medium, and toss with tongs to coat every strand.
10. Pour in 1/2 cup of the reserved pasta water and toss vigorously for about 1 minute; the starchy water will emulsify with the oil into a light, glossy sauce that coats the noodles rather than pooling at the bottom.
11. Remove the skillet from the heat and add the chopped parsley, 1/2 cup Parmesan, and black pepper, tossing again until everything is evenly distributed and glossy; add a splash more reserved water if the pasta looks dry or clumped.
12. Taste a strand of pasta for seasoning and add a small pinch of salt if needed, then divide among 4 warmed bowls and serve immediately with extra Parmesan on the side.

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