Spaghetti Aglio e Olio

• servings: 2 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

8 ounces spaghetti

6 tablespoons extra-virgin olive oil (divided)

1 cup fresh French style breadcrumbs

Kosher salt and freshly ground black pepper (to taste)

4 cloves garlic (thinly sliced)

1/4 teaspoon crushed red pepper flakes

1 cup freshly grated Parmesan (divided)

2 tablespoons chopped fresh parsley leaves

Directions

In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.

Heat remaining 4 tablespoons olive oil in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until garlic is golden, about 2-3 minutes.

Add pasta, 3/4 cup Parmesan and 1/2 cup reserved pasta water. Cook, stirring constantly, and add remaining water as needed, 1 tablespoon at a time, until cheese has melted and desired consistency is reached.

Serve immediately with breadcrumbs, garnished with remaining Parmesan and parsley, if desired.