Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the spaghetti in a colander.
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic. Sauté gently until the garlic is fragrant and lightly golden, being careful not to let it burn.
Sprinkle in the red pepper flakes and stir for about 30 seconds to infuse the oil with a spicy kick.
Add the drained spaghetti to the skillet. Toss to coat the pasta in the garlicky oil, adding a bit of the reserved pasta water to create a silky sauce. Season with salt and pepper to taste.
Plate the spaghetti and top with shredded parmesan cheese. Enjoy your fresh and flavorful Spaghetti Aglio E Olio!
