1 pound spaghetti
1/2 head of garlic, cloves cut in large chunks
1/3 cup olive oil
1-2 cups reserved pasta water
1/8 cup grated parmesan
1 teaspoon kosher salt
2 tablespoons fresh parsley, minced
Chop garlic (about 10 cloves) in large chunks. Place in a ziplock bag with 1/3 cup olive oil and place in the refrigerator for 24 hours.
Cook pasta according to package directions, adding 1 teaspoon salt to the water before boiling.
Once pasta is about 2 minutes from being done, put your marinated garlic and oil into a large skillet and cook just until the garlic becomes fragrant. Add the spaghetti directly to the skillet with the oil and garlic, along with your reserved pasta water. Start with a cup and if you feel you need more, add more. Add grated parmesan, stir together and top with minced parsley. Finish with shredded, fresh parmesan. Enjoy!
Until next time, Kris