- 1/2 pound dried spaghetti (about half a package)
- 5 cloves garlic, thinly sliced
- 2 dried arbol chilies (or 1/2-1 teaspoon crushed red chili flakes)
- 1/2 cup parsley, stems removed and roughly chopped
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- Pot of boiling water seasoned with a handful salt
- Olive oil
- Bring a large pot of water to boil and add the handful of salt.
- Cook the pasta a minute under the package instructions.
- Meanwhile, make the sauce. In a skillet heated to medium, add the chilies to dry toast for 5-10 seconds. Add a glug of olive oil, the parsley, and the garlic and cook until the garlic just begins to become golden, breaking up some of the bigger chunks of garlic.
- Immediately add a cup of the pasta water to the skillet and continue to simmer. Add more pasta water if it gets too dry.
- Taste the pasta. When it’s just about ready, with tongs, add it directly to the skillet along with another cup of the pasta water.
- Continue to stir gently until the liquid reduces and starts to become “creamy.”
- Turn off the heat and add the Parmesan cheese, black pepper, and a little drizzle of olive oil.
- Stir until fully creamy, divide into two or three bowls and drizzle over the rest of the pan sauce.