Cook the pasta in salted water according to the package instructions until al dente.

Before draining, reserve about ¼ cup of the pasta water. Set aside.

In a large pan, heat olive oil on medium-low heat.

Add sliced garlic and let it cook gently until it turns light golden and fragrant (be careful not to burn it).

Add chili flakes and cook for 10–15 seconds to infuse the oil.

Add the boiled pasta to the pan along with the reserved pasta water.

Toss well until the pasta is evenly coated in the garlic-chili oil.

Stir in lemon juice (if using) for a touch of freshness.

Turn off the heat and add fresh parsley and parmesan while the pan is still warm, this helps the cheese melt slightly and coat the noodles beautifully.

Toss again, then top with more parmesan and parsley right before serving.