Creating this pasta dish is as straightforward as it gets. Here’s how you do it:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Remember, the pasta will continue to cook slightly after being drained, so aim for a minute less than the package suggests.
2. While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the sliced garlic and sauté until golden and fragrant, about 2 minutes. Be careful not to burn the garlic as it can turn bitter quickly.
3. Add the red pepper flakes to the pan, stirring for about 30 seconds to release their flavor.
4. Drain the pasta, reserving about 1 cup of the pasta water. Add the drained pasta to the pan with the garlic and oil, tossing to coat the strands evenly.
5. Add the grated Parmesan cheese, tossing the pasta while adding a little reserved pasta water to create a silky sauce. Use just enough water to help the cheese melt smoothly and coat the pasta.
6. Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately, garnished with extra Parmesan if desired.

As I stir the pasta, I’m reminded of the many times Ouma and I would sneak a taste from the pot, grinning at each other as Mama Lou pretended not to notice. These small acts of mischief were part of what made cooking together so joyful.