Cook Spaghetti in salted water until al dente. (Save 1 1/2 cups of the pasta water for later).

On medium low heat, heat up the olive oil in a skillet, when heated add the chilli flakes and garlic until it begins to brown.

Add pasta water and turn up heat till 1/3 of it boils away.

Add the juice of one lemon and then take the skillet off heat.

Place pasta in skillet and mix in 3/4 of the cheese, all of the parsley and the juice of half a lemon. Add salt and pepper to taste (add more lemon or chilli to taste if you’d like)

Serve topped with the rest of the cheese.