Spaghetti Aglio, Olio e Peperoncino

Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 200 ml of pasta water before draining.

While the spaghetti cooks, peel and thinly slice the garlic cloves. Finely chop the fresh parsley.

In a large pan, heat the olive oil over medium-low heat. Add the sliced garlic and dried chilli flakes. Sauté gently until the garlic is fragrant and lightly golden, being careful not to burn it.

Add the drained spaghetti directly to the pan with the garlic and chilli oil. Toss well to coat. Add about 100 ml of the reserved pasta water, the black pepper, and remaining salt, stirring until a light sauce forms and coats the pasta. Add more pasta water if needed for desired consistency.

Remove from heat, stir in the chopped fresh parsley. Serve immediately.