Spaghetti Aglio, Olio, e Peperoncini

Ingredients

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• 1 pound uncooked spaghetti
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• ½ cup olive oil
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• 6 cloves garlic, thinly sliced
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• ¼ teaspoon red pepper flakes, or to taste
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• salt and freshly ground black pepper to taste
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• ¼ cup chopped fresh Italian parsley
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• 1 cup finely grated Parmigiano-Reggiano cheese
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
3. 3
   While the pasta is cooking, combine olive oil and garlic in a cold skillet.
4. 4
   Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
5. 5
   Stir red pepper flakes, salt, and black pepper into pasta.
6. 6
   Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
7. 7
   Serve pasta topped with the remaining Parmigiano-Reggiano cheese.