1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. In the same pot, melt the butter over medium heat. Add the minced garlic and sauté until golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic, as it can turn bitter.
3. Add the cooked pasta to the pot, along with the reserved pasta water. Toss the pasta to coat it in the garlic butter, adding more pasta water as needed to achieve a glossy sauce.
4. Stir in the Parmesan cheese until melted and well incorporated. Season with red pepper flakes, salt, and black pepper to taste.
5. Finish with a sprinkle of fresh parsley and a squeeze of lemon juice if desired. Toss everything together gently.
6. Serve immediately, with extra Parmesan on the side for sprinkling.

This recipe is a canvas for creativity. One of my favorite memories is of my sister, Ouma, and I experimenting with different herbs from Mama Lou’s garden, each addition bringing a new dimension to the dish.