Aglio Olio Pasta

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

1. Bring a large pot of heavily salted water (about 1-2 tsps salt) to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but make sure to keep it al dente, about 12 -15 minutes. Drain and transfer to a pasta bowl. In order for the pasta to not get stuck together, you can pour over some cold water.
2. Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Make sure the garlic is slightly brown, we don’t want to burn it.
3. Reduce heat to medium-low, the olive oil shouldn’t bubble too much. Cook and stir until the garlic is golden brown, another 5 minutes. You want the robust garlic flavor to coat the oil perfectly. Remove from heat.
4. Then add in the red pepper flakes, black pepper and salt into the pasta. Pour in the olive and garlic and gently stir. Careful not overheat, keep the temperature at low medium. Add in your tablespoon of butter and let it coat the pasta and you’ll notice the glossiness. Lastly add in your parsley.
5. After serving, grate some fresh Parmigiano-Reggiano cheese.

Bon Appetit.