First, get your mise en place ready. Thinly slice the garlic, chop the fresh parsley, grate the lemon zest, and measure out the lemon juice and red pepper flakes. Bring a large pot of generously salted water to a rolling boil, then add the spaghetti and cook according to package directions until al dente. While the pasta cooks, chop the lacinato kale into bite-sized pieces. Before draining, reserve 1 cup of the starchy pasta water; this will be crucial for creating a silky sauce later. I always taste the pasta water to ensure it's seasoned like the sea, which helps season the pasta from within.

In a large skillet, heat the extra-virgin olive oil over medium-low heat. Add the thinly sliced garlic and red pepper flakes, cooking gently for about 30 seconds to 1 minute until the garlic is fragrant and just turns a light golden brown. Be careful not to burn the garlic, as bitter garlic can ruin the dish! Next, add the chopped lacinato kale and the remaining 1/2 tsp sea salt, and cook for another minute or two, stirring frequently, until the kale has wilted down and is tender.

Add the drained spaghetti directly into the skillet with the garlic, kale, and oil. Pour in 1/2 cup of the reserved pasta water along with the fresh lemon juice and lemon zest. Toss everything enthusiastically to combine, allowing the pasta to absorb the flavors and the sauce to emulsify. If the sauce looks too dry or isn't coating the pasta well, gradually add more of the remaining pasta water, a tablespoon at a time, until you reach your desired consistency. I always aim for a glossy, slightly saucy coating, not a dry one.

Taste the spaghetti aglio e olio and adjust seasoning with additional sea salt and freshly ground black pepper as needed. Stir in the chopped fresh parsley for brightness and a final aromatic touch. Serve immediately, topping each portion generously with grated Parmesan cheese. For the best flavor, I highly recommend using freshly grated Parmigiano-Reggiano!