Bring a large pot of salted water to a rolling boil and add spaghetti, stirring occasionally. Cook until just shy of al dente—about 10 minutes—since it will finish cooking in the sauce.

While pasta cooks, combine butter and olive oil in a large skillet over medium heat. Once melted, add minced garlic and sauté gently for 2-3 minutes until fragrant but not brown.

Stir in red pepper flakes and garlic powder, letting them bloom into the oil for 30 seconds. This step intensifies those spicy, savory notes that make the Italian pasta shine.

Reserve 1/2 cup pasta water before draining the spaghetti, then transfer it directly into the garlic butter mixture. Toss immediately for 1-2 minutes, letting the starch create a silky sauce that clings to each strand.

Add fresh lemon juice, salt, and black pepper, then gently fold in the garlicky buttery aglio olio pasta recipe components together. Taste and adjust seasoning—remember that Parmesan adds saltiness too.

Divide onto serving plates and top generously with Parmesan cheese and fresh parsley. Finish with a pinch of nutmeg for an elegant, unexpected warmth.