Spaghetti Aglio e Olio

Ingredients

• 1 pound spaghetti
• 2–3 large cloves fresh garlic, chopped
• 1 ½ cups extra-virgin olive oil
• 4 tablespoons parsley, finely chopped (2 for sauce; 2 for garnish)
• 2–3 ladles reserved pasta water
• 1 teaspoon hot pepper flakes (optional)

Instructions

1. Fill a pot large enough to cook a pound of spaghetti with water—my dad uses a 3-quart pan/pot. Add 1 tablespoon of salt. Bring to a boil, cooking the spaghetti according to the package instructions.
2. Heat the olive oil in a medium-sized pan over medium heat.
3. Add the chopped garlic, finely chopped parsley and sprig, and optional red pepper flakes. Allow the mixture to simmer. Keep a close eye on the ingredients, making sure they do not burn.
4. Stir in a ladle full of pasta water to the sauce pan, allowing it to cook down before adding another. Repeat this as desired until the sauce has a slightly creamy consistency and not watery.
5. Once the pasta is cooked, remove the parsley sprig from the sauce and add the spaghetti directly to the pan. Mix it thoroughly until pasta and sauce are completely combined (use a set of spaghetti tongs or similar for this process).
6. While stirring, let cook under low-to-medium heat for another 3 to 4 minutes, adding a little more pasta water, if necessary.
7. Transfer to a plate and garnish with the remaining chopped parsley. Top with high-quality Parmesan cheese.