Bring a large pot of salted water to a rolling boil—the water should taste like the Mediterranean Sea. Add spaghetti and cook according to package directions until al dente, approximately 9–11 minutes. Reserve ½ cup of pasta water before draining, as this starch becomes your sauce's binding agent and thickening power.

While pasta cooks, pour the extra virgin olive oil into a large skillet and add minced garlic over medium-low heat. This gentle infusion should take exactly 3–4 minutes, allowing flavors to develop without browning or burning the delicate cloves. Stir constantly to ensure even cooking and prevent any harsh, bitter burnt edges from forming.

Add red pepper flakes and garlic powder to the oil, stirring for 30 seconds until fragrant. The skillet should smell like a rustic Italian trattoria at this moment. Don't let the heat climb above medium, because burnt garlic tastes acrid and ruins the entire savory garlicky aglio olio recipe instantly.

Pour the drained spaghetti directly into the garlic-infused oil, tossing continuously for 1–2 minutes. Add reserved pasta water gradually, a tablespoon at a time, creating an emulsion that coats each strand. The starchy liquid transforms into silky sauce that clings to the pasta rather than pooling at the bottom.

Remove from heat and stir in lemon juice, salt, black pepper, and pinch of nutmeg. Taste and adjust seasoning—lemon should brighten without dominating, and salt should enhance rather than overpower. Top with fresh chopped parsley and grated Parmesan, then serve immediately while the garlicky pasta maintains its warmth.