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1.Bring A Large Pot Of Lightly Salted Water To A Boil. Cook Spaghetti In The Boiling Water, Stirring Occasionally Until Cooked Through But Firm To The Bite, About 12 Minutes. Drain And Transfer To A Pasta Bowl. 2.Combine Garlic And Olive Oil In A Cold Skillet. Cook Over Medium Heat To Slowly Toast Garlic, About 10 Minutes. Reduce Heat To Medium-Low When Olive Oil Begins To Bubble. Cook And Stir Until Garlic Is Golden Brown, About Another 5 Minutes. Remove From Heat. 3.Stir Red Pepper Flakes, Black Pepper, And Salt Into The Pasta. Pour In Olive Oil And Garlic, And Sprinkle On Italian Parsley And Half Of The Parmigiano-Reggiano Cheese; Stir Until Combined. 4.Serve Pasta Topped With The Remaining Parmigiano-Reggiano Cheese.
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