Spaghetti or Linguine: 1 pound (450g). Use a high-quality, bronze-die pasta if possible. The rougher texture helps the simple sauce cling beautifully.
Garlic: 4-6 large cloves. This is a main flavor, so don’t be shy. Use fresh, firm cloves, not the pre-peeled or jarred kind.
Extra Virgin Olive Oil: ½ cup (120ml). Use your best “finishing” olive oil—one that is fruity, peppery, and flavorful. Its taste will be front and center.
Dried Red Chili Flakes (Peperoncino): 1-2 teaspoons, or to taste. One teaspoon provides a good warmth; two will make it authentically fiery.
Fresh Flat-Leaf Parsley: 1 large bunch (about 1 cup, loosely packed), finely chopped. Do not use dried parsley. The fresh, herbaceous bite is essential.
Pecorino Romano Cheese: 1 cup (about 100g), finely grated, plus more for serving. Its sharp, salty flavor is the traditional and perfect choice.
Salt: Coarse sea salt for the pasta water and fine sea salt for the sauce.

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Pangrattato, or “poor man’s Parmesan,” adds a fantastic savory crunch and textural contrast.

If using day-old bread, pulse it in a food processor to form coarse crumbs.
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the optional smashed garlic clove and cook for one minute to infuse the oil.
Add the breadcrumbs and toast, stirring frequently, for 3-5 minutes until they are golden brown and crisp.
Discard the garlic clove. Remove the breadcrumbs from the skillet and set them aside on a plate to cool.

Choose a large serving bowl—the one you will serve the pasta in. It must be big enough to toss the pasta freely.
Thinly slice the 4-6 cloves of garlic. For a more intense, pungent flavor, you can pound the garlic into a rough paste using a mortar and pestle.
Add the prepared garlic, the ½ cup of high-quality extra virgin olive oil, the dried red chili flakes, and most of the finely chopped parsley (reserve some for garnish) to the large serving bowl. Add a pinch of fine sea salt.
Stir everything together and let it sit at room temperature while you cook the pasta. This allows the flavors to begin infusing the oil.

Bring a large pot of water to a vigorous, rolling boil.
Add a generous amount of coarse sea salt (about 1-2 tablespoons). The water should be well-seasoned.
Add the spaghetti and cook according to the package instructions until it is perfectly al dente—cooked through but with a firm bite.

This is the most crucial phase where the magic happens. Move quickly and with purpose.

Just before draining the pasta, use a mug to reserve about 1.5 cups of the starchy pasta water.
Drain the pasta quickly but do not let it dry out. Immediately transfer the hot, steaming spaghetti directly into the serving bowl with the raw garlic and oil mixture.
Add about ½ cup of the reserved pasta water and the 1 cup of finely grated Pecorino Romano cheese.
Using tongs, toss the pasta vigorously and continuously for 1-2 minutes. The heat from the pasta will gently cook the garlic, mellowing its bite, while the starchy pasta water emulsifies with the olive oil and cheese to create a light, creamy sauce that coats every strand of spaghetti. If it looks dry, add another splash of pasta water until you reach a luscious, saucy consistency.
Taste and adjust for salt and chili flakes if needed.