Cook the pasta in lots of boiling salted water. When I say salted water, I don’t mean water with a pinch of salt added to it. I mean, really salted water — like sea water.
Meanwhile, while the pasta cooks, heat the olive oil in a pan.
Over medium heat, cook the garlic until lightly browned. Turn off the heat to prevent the garlic from browning too much.
Add the cooked and drained pasta to the garlic and oil. Toss. Add the parsley and toss again. Taste the pasta. If it needs more salt, add more salt.
The dish is complete at this point. This is the classic spaghetti aglio e olio and you can serve it right away. It is really, really tasty.
You may toss some crisp bacon bits with the pasta.
And if you feel that a pasta dish really needs cheese, top your bacon invigorated spaghetti aglio e olio with shaved cheese. Parmesan or pecorino are recommended.