Ingredients
Equipment
Method
- Boil the dried noodles in a large pot of salted water to soften the starches, leaving you with tender, pliable strands.
- Heat the oil over medium-high heat and sizzle the slivered cloves until they turn a deeply fragrant, light golden color.
- Stir the crushed red pepper flakes into the warm fat to extract the spices, turning the base a vibrant hue.
- Toss the drained noodles directly in the skillet with the parsley and cheese to create a glossy, heavily coated dish.
Nutrition
Notes
Reserve a half cup of the starchy cooking water to splash into the skillet; it helps bind the fats into a smooth, unified coating.


