Ingredients:

  • 340g spaghetti
  • 2 tablespoons kosher salt
  • 80ml extra virgin olive oil
  • 8 large cloves fresh garlic, thinly sliced
  • 0.5 teaspoon red pepper flakes
  • 15g fresh Italian parsley, finely chopped
  • 120ml pasta cooking water
  • 1 teaspoon lemon juice

Instructions:

  1. Bring 4 liters of water to a rolling boil in a large stockpot and season with 2 tablespoons of kosher salt.
  2. While water heats, peel and slice garlic cloves into paper-thin translucent slivers. Finely chop the parsley.
  3. Add spaghetti to the boiling water. Set a timer for 8-10 minutes, aiming for an underdone, chalky white center.
  4. In a large cold skillet, combine the olive oil and sliced garlic. Turn heat to medium-low, allowing the garlic to soften and turn a pale golden color as the oil warms.
  5. Add red pepper flakes to the oil and cook for 30 seconds. Reserve 120ml of starchy pasta water before draining the noodles.
  6. Transfer the undercooked pasta directly to the skillet. Pour in the reserved pasta water and increase heat to medium-high.
  7. Toss vigorously with tongs for 2 minutes until the liquid emulsifies into a glossy sauce. Stir in parsley and lemon juice before serving.