Start by bringing 4 quarts of salted water to a rolling boil in a large pot. Add your spaghetti and cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally.

Before draining the spaghetti, reserve 1 cup of the starchy pasta water. Drain the spaghetti in a colander, shaking off excess water. Do not rinse the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and optional red pepper flakes, sauté for about 1-2 minutes until fragrant.

Once garlic is aromatic, add the drained spaghetti into the skillet. Toss in the garlic oil, adding reserved pasta water until achieving the desired sauce consistency.

Mix in chopped fresh parsley and grated Parmesan cheese. Season with salt and pepper to taste, blending until the flavors meld beautifully.

In a medium bowl, combine softened unsalted butter, more minced garlic, chopped parsley, and a sprinkle of garlic powder. Mix until well combined.

Slice your Italian bread lengthwise down the center and generously spread the garlic butter mixture over both halves.

Preheat your oven to 375°F (190°C). Place the garlic bread halves on a baking sheet, cut side up, and bake for 10-12 minutes until golden brown.

Once baked, carefully plate the spaghetti and serve with the warm, crisp garlic bread. Garnish with additional Parmesan and fresh parsley if desired.