Fill a large pot with 4 quarts of salted water and bring to a rolling boil. Add the spaghetti and cook for 8-10 minutes until al dente. Reserve 1 cup of pasta water before draining.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 4 cloves of minced garlic and optional red pepper flakes. Sauté for 1-2 minutes until fragrant.

Add the drained spaghetti to the skillet. Toss with sautéed garlic and gradually incorporate reserved pasta water until desired consistency is reached.

Stir in ¼ cup of chopped parsley and ½ cup grated Parmesan. Season with black pepper and salt.

Blend ½ cup softened unsalted butter, 2 cloves minced garlic, ¼ cup parsley, and ¼ cup Parmesan until combined. Season with salt and pepper.

Slice the Italian bread lengthwise and spread garlic butter on both halves generously.

Preheat oven to 375°F. Place buttered bread on a baking sheet and bake for 10-12 minutes until golden and crispy.

Switch oven to broil and cook garlic bread for an additional 1-2 minutes, watching closely.

Let the garlic bread cool slightly before slicing. Serve warm with spaghetti.

Savor the combination of spaghetti and garlic bread, enjoying the flavors together.