Bring a large pot of salted water to a boil and cook the pasta for 8 to 10 minutes until al dente, then reserve 1/4 cup pasta water and drain.

While the pasta cooks, melt the butter in a large skillet over medium heat for 1 minute.

Add the minced garlic and red pepper flakes to the butter and cook for 1 to 2 minutes, stirring constantly, until fragrant but not browned.

Add the drained pasta, reserved pasta water, and half the parmesan to the skillet and toss for 1 minute until the sauce coats the pasta.

Remove from heat, season with salt and black pepper, then top with remaining parmesan and fresh parsley before serving.