Some recipes exist for hunger that arrives after midnight. When the kitchen is dark and you're alone with the hum of the refrigerator.
Aglio e olio. Garlic and oil. The Italian answer to simplicity. No cream. No tomato. Just spaghetti, garlic, olive oil, chilli, and time.
Learned this from a chef in Rome. Late night after service. We were drinking cheap wine in his apartment. He made this in ten minutes. No measurements. No fuss. Tasted perfect.
The trick is not burning the garlic. Low heat. Patience. Let it turn golden, not brown. Pasta water is your friend. It creates the sauce. The starch emulsifies with the oil. Chemistry you can eat.
This is not impressive. This is not for guests. This is for you. Alone. Hungry. Midnight.
Bring a pot of salted water to boil. Add spaghetti. Cook according to package instructions, minus 1 minute. Reserve 1 cup pasta water before draining.
While pasta cooks, heat olive oil in a large pan over low heat. Add sliced garlic. Cook gently, stirring often, until garlic is fragrant and light golden, about 3-4 minutes. Don't rush this.
Add chilli flakes. Stir for 30 seconds. The oil should smell incredible.
Add drained spaghetti directly to the pan. Toss to coat in the garlic oil. Add 1/4 cup pasta water. Toss vigorously. The water and oil will emulsify into a light sauce.
Add more pasta water if needed to loosen. The pasta should be glossy, not dry.
Remove from heat. Add chopped parsley. Toss again. Taste for salt. Finish with parmesan if using. Serve immediately in a warm bowl.