Fill a large pot with water. Add salt and bring it to a boil. Cook the spaghetti until al dente. Reserve some pasta water before draining. This water helps the sauce become smooth and glossy later.

Peel the garlic cloves carefully. Slice them into thin pieces. Thin garlic cooks evenly and gives better flavor. Fresh garlic works best for this Gordon Ramsay Aglio Olio Recipe because it tastes stronger and sweeter.

Place a large skillet on medium-low heat. Pour in the olive oil slowly. Let it warm gently for one minute. Do not overheat the oil because hot oil can quickly burn the garlic slices.

Add the sliced garlic into the warm oil. Stir slowly with a wooden spoon. Cook until light golden and fragrant. This step is very important because golden garlic gives deep flavor without bitterness.

Sprinkle the red chili flakes into the skillet. Stir for about thirty seconds. The chili flakes release heat and flavor into the oil. This gives the pasta its famous spicy and comforting taste.

Add the drained spaghetti into the skillet carefully. Toss well using tongs. Make sure every strand gets coated with garlic oil. Add a little reserved pasta water to loosen the sauce beautifully.

Sprinkle chopped parsley over the pasta. Add black pepper and lemon zest. Toss everything together gently. The parsley adds freshness while lemon zest brightens the whole dish with fresh citrus flavor.

Turn off the heat completely. Add Parmesan cheese if desired. Serve immediately with lemon wedges on the side. This Gordon Ramsay Aglio Olio Recipe tastes best while hot and freshly cooked.