Spaghetti Aglio e Olio

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 12 minutes. Drain and transfer to a pasta bowl.

Combine garlic and olive oil in a cold skillet. 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.

Stir red pepper flakes black pepper and salt into the pasta. Pour in olive oil and garlic and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.

Serve pasta topped with the remaining Parmigiano-Reggiano cheese.