Then add the ½ cup of pasta water, red pepper flakes, salt and pepper to taste, and chopped parsley to the garlic oil, and turn the heat to low.
With about a minute left of cooking the spaghetti, reserve another ½ cup of pasta water. When the pasta is cooked, drain the pasta. Add the drained spaghetti to the pan with the sauce and toss until the liquid is absorbed by the pasta.
Finally add the remaining 2 tablespoons of olive oil and 2 tablespoons of grated Pecorino Romano cheese to the pasta and toss to combine. You can add some of the reserved pasta water to the pasta if it is too dry. Once your pasta is well coated and combined, serve immediately and top with the remaining cheese. Enjoy!
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/spaghetti-and-garlic-oil/