Pasta with Pecorino Toscano

Ingredients

Spaghetti

12 oz

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped

Pecorino Toscano cheese

1 cup, grated

Red pepper flakes

1 teaspoon

Garlic

3 cloves, minced

Olive oil

1/4 cup

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the spaghetti.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute. Be careful not to burn the garlic.
3. Add the drained spaghetti to the skillet, tossing well to coat in the garlic-infused oil.
4. Remove the skillet from heat and gradually stir in the grated Pecorino Toscano cheese, tossing until the cheese melts and coats the pasta. If the sauce is too thick, add some of the reserved pasta water to achieve your desired consistency.
5. Season the pasta with salt and black pepper to taste. Stir in the freshly chopped parsley for a burst of color and flavor.
6. Serve the pasta hot, with additional grated Pecorino Toscano cheese on top if desired.