Cook the spaghetti following the directions on the package, making sure to cook it al dente. Before draining, save 1 cup of the pasta water for later use.

While the spaghetti cooks, heat butter in a large skillet over medium heat until melted.

Add the minced garlic to the butter and cook for 1-2 minutes, stirring frequently, until the garlic becomes fragrant but doesn’t brown.

Reduce the heat and mix in the red pepper flakes (if using), along with some salt and black pepper. Stir well to evenly combine the seasonings with the butter.

Transfer the drained spaghetti to the skillet and toss it thoroughly to coat in the garlic butter mixture. Stir in 1-2 tablespoons of the reserved pasta water to make the sauce smooth.

Turn off the heat and sprinkle the grated parmesan over the pasta. Toss everything together until the cheese melts and forms a creamy sauce with the butter.

Finish by adding the chopped parsley, gently tossing to distribute it evenly.

Serve right away with extra parsley or parmesan on top, if desired. Enjoy!