Cook 340 g spaghetti in a large pot of water with ≈ 8 g salt until al dente.

Warm ≈ 41 g olive oil with ≈ 12 g garlic and ≈ 0.9 g red pepper flakes over low heat until the garlic is pale gold.

Toss the pasta with the oil, ≈ 50 g parmesan, ≈ 15 g parsley and black pepper.