Ingredients:

  • 1 pound (450g) spaghetti
  • ½ cup (120ml) extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • ½ teaspoon salt, plus more to taste for pasta water
  • ¼ teaspoon black pepper, freshly ground
  • ¼ cup (15g) chopped fresh parsley
  • 1/4 cup reserved pasta water
  • 1 tbsp of lemon juice
  • Optional: grated Parmesan cheese, for serving

Instructions:

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining, and set aside.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and just begins to turn golden (about 3-5 minutes). Be careful not to burn the garlic, which will make it bitter.
  3. Add the cooked spaghetti to the skillet with the garlic oil. Toss to coat.
  4. Add reserved pasta water, salt, pepper, and lemon juice to the skillet. Toss vigorously until the sauce emulsifies and coats the pasta evenly. This should create a creamy texture, even without cream!
  5. Stir in fresh parsley. Serve immediately, garnished with grated Parmesan cheese, if desired.