Fill a large pot with cold water, add salt, and bring to a boil over medium high heat. Add spaghetti and cook just before it is al dente.
Reserve 1/2 cup of pasta water from pot and drain spaghetti.
Meanwhile, as pasta cooks, heat olive oil in a large skillet over low heat. Add garlic and red pepper flakes. Cook just until garlic and red pepper flakes are fragrant, about 1 to 2 minutes. Do not let garlic brown.
Add drained spaghetti and toss to coat in spiced garlic oil. Add cooked green peas and reserved pasta water. Continue to cook over medium heat until all is combined and the water is absorbed by the pasta.
Add grated Parmigiano-Reggiano cheese.
Stir well and plate immediately… and Enjoy!
♥ Always salt the cooking water for the spaghetti. Without salting the cooking water, the pasta will taste flat and require salt later in the cooking of this dish.♥ Check the pasta package as to the cooking times for the particular brand you are using. Cook the pasta about 1 to 2 minutes less than the minimum time stated on the package.♥ Frozen green peas are excellent in this dish and an economical alternative to fresh peas.♥ Although, this dish is using mostly pantry and kitchen staples, the best flavor comes from using the best ingredients. If available, always use the best grade and best tasting olive oil. Also, if available, Parmigiano-Reggiano cheese is preferred for it’s intensely salty-nutty flavor, but parmesan cheese is good too.VARIATIONS & SUBSTITUTIONS ♥ Substitutions for the green (English) peas: Fresh parsley or chives. Sugar Snap Peas - roll cut the sugar snap peas into 1/3” pieces. Cooked asparagus tips. Cooked and shelled edamame.♥ Add any one of the following: 2 tablespoons finely diced cooked ham or pancetta. 2 tablespoons crumbled bacon.♥ Garnish with garlic and butter flavored crushed croutons or toasted walnuts.