Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.

Heat 1/4 cup of extra virgin olive oil in a skillet over medium heat. Sauté 4-5 thinly sliced garlic cloves for 2-3 minutes until golden.

Reduce heat to low. Add 1 cup of heavy cream to the garlic oil, stirring well. Simmer gently for 2-3 minutes.

Add drained spaghetti to the skillet, tossing to coat in the sauce. Gradually add reserved pasta water until the desired sauce consistency is reached.

Season with salt, pepper, and red pepper flakes, stirring to combine.

Serve on plates, garnished with chopped parsley. Optionally, drizzle with extra virgin olive oil.