In a large stockpot, boil water and generously salt it (for reference: 2 tablespoons of coarse salt per pound of pasta for 4-6 quarts of water). Add spaghetti to boiling, salted water and cook until almost al dente (about one minute less than al dente).

Heat the olive oil in a large sauté pan over medium-low heat. Add sliced garlic and crushed red pepper flakes and sauté for 3-5 minutes until just lightly golden. NOTE: do not burn garlic.

As soon as the pasta is ready, use tongs to transfer the pasta to the sauté pan along with about 3/4 cup of the pasta water. Toss until evenly coated in the garlic sauce. If sauce looks too dry, add another 1/4 cup of the pasta water and toss again.

Taste and season with salt (if needed) and red pepper flakes. Garnish with parsley and cheese and enjoy!