Spaghetti Aglio e Olio

1. Cook Pasta

Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion. Add about two teaspoons of salt per quart of water. Toss in the pasta and cook for about 30 seconds to 1 minute less than the package suggests for al dente. Reserve a cup of pasta water before draining.

2. Sweat Aromatics

Heat olive oil in a large skillet over medium-low heat. Add the sliced garlic, and cook until it softens and becomes fragrant but doesn't brown. Once softened, add the calabrian chili and cook for another minute or two until it becomes aromatic.

3. Sauce Pasta

Transfer the cooked pasta directly into the skillet, along with a 1/4 cup of pasta water. Toss the pasta in the sauce as it reduces to help form an emulsion. The sauce should be thick enough to leave slight streaks in the bottom of the pan while you stir. Be careful not to reduce it too far as you'll break the emulsion. The cheese you’re going to add will thicken the sauce slightly, so keep it a touch loose at this point.

4. Finishing Flavors

Remove from the heat and add the cheese, making sure to mix it well until it's all fully melted and the sauce is smooth. If the sauce gets too tight at this stage, add a splash of pasta water. You can always add more, but you don’t want to put it back on the heat at this stage so add the pasta water gradually. Add the chopped parsley, taste for seasoning and adjust with salt if needed. Plate the pasta and garnish with more freshly granted cheese then serve.