1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Mama Lou always said, “Don’t overcook—the pasta should have a little bite to hold the sauce.”
2. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes if using. Cook gently, stirring frequently, until the garlic is golden and fragrant but not browned—about 3-4 minutes. This step infuses the oil with flavor and is where the magic starts.
3. Reserve about 1 cup of pasta cooking water before draining. This starchy water will help bind the sauce to the pasta.
4. Drain the pasta and add it directly to the skillet with the garlic oil. Toss well to coat the noodles evenly.
5. Add a splash of the reserved pasta water, a few tablespoons at a time, stirring constantly until the sauce clings to the pasta, creating a silky texture.
6. Remove from heat and stir in the grated Parmesan cheese until melted and combined. Season with salt and freshly ground black pepper to taste.
7. Transfer to serving plates and garnish with fresh parsley if desired. Serve immediately for the best flavor and texture.

One thing I learned from Ouma is to keep tasting along the way. It’s that personal connection to the food that makes it feel like home on a plate. Don’t be afraid to adjust the seasoning or add another pinch of cheese if you like.