Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Before draining, reserve about 1/2 cup of pasta cooking water. Drain the spaghetti and set it aside.
While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Sauté the garlic until it turns a light golden brown, but be careful not to let it burn. This should take about 2-3 minutes. If the garlic starts to brown too quickly, reduce the heat.
Once the garlic is golden, remove the skillet from the heat and add a pinch of salt and freshly ground black pepper to taste. The residual heat will infuse the flavors into the oil.
Add the cooked spaghetti to the skillet with the garlic-infused oil. Toss the pasta to coat it evenly with the garlic and oil. If the pasta seems a bit dry, you can add some of the reserved pasta cooking water to create a silky sauce. Start with a few tablespoons and add more if needed.
Taste the pasta and adjust the seasoning with more salt and pepper if necessary. You can also add a little more olive oil if you prefer.
Plate the spaghetti, and garnish with freshly chopped parsley. If desired, serve with grated Parmesan cheese on the side.
Enjoy your Spaghetti Aglio e Olio with extra virgin olive oil, a simple yet flavorful Italian classic!