- 1 pound dried angel hair pasta
- 1 tablespoon butter, softened
- 1 cup grated parmesan cheese, preferably Parmigiano-Reggiano (divided)
- 5 cloves fresh garlic, finely minced, or to taste
- Crushed red pepper flakes, to taste
- 2 cups fresh Italian (flat-leaf) parsley, finely minced (about 1 cup chopped)
- Sea salt or kosher salt
- Bring a large pot of salted water to a vigorous, rolling boil. Cook pasta until al dente.
- Drain well and put into a warm serving dish with the soft butter in it; toss pasta until coated, then add most of the cheese and gently toss again. Keep warm in oven.
- Heat the olive oil in a saucepan over medium heat. Add the minced garlic and red pepper flakes and cook just until the garlic turns light brown; pull pan off the heat. (Do not rush by cooking at a higher heat; this will burn the garlic and cause it to taste bitter.)
- Add the minced parsley and a generous pinch of salt and mix with a spoon until it resembles the texture of pesto.
- Immediately pour over the warm pasta and toss well to distribute the sauce evenly.
- Sprinkle with the rest of the cheese and serve.