1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic slices and sauté until golden and fragrant, about 2-3 minutes, being careful not to burn them.
3. Stir in the red pepper flakes, if using, and cook for an additional 30 seconds to release their flavor.
4. Add the drained pasta to the skillet, tossing it gently to coat with the garlic oil. If the pasta seems dry, add some of the reserved pasta water, a little at a time, until you reach the desired consistency.
5. Remove from heat and sprinkle generously with the freshly grated Parmesan cheese. Toss once more until the cheese melts slightly, creating a silky sauce that clings to each strand of pasta.
6. Taste and adjust seasoning if needed, adding more cheese or a pinch of salt to taste.

This recipe is a testament to my culinary roots—the simplicity of ingredients, the focus on technique, and the sheer joy of creating something delicious from so little. I remember my mother, Elena, always saying that cooking doesn’t have to be complicated to be exquisite, and this dish embodies that philosophy perfectly.