Bring a large pot of water to a rolling boil. Add a generous amount of salt (about 1 tablespoon) and then add the spaghetti. Cook until al dente, about 8 to 10 minutes, or according to package directions.

While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently, stirring often, until the garlic is fragrant and just golden—about 2 to 3 minutes. Do not let it brown or burn.

Just before the pasta is done, scoop out about 1 cup of the starchy pasta water. Pour about 1/4 cup of this water into the skillet with the garlic and oil. Add a pinch of salt and let it simmer gently for 1 minute, stirring to combine. This starts the sauce.

Drain the spaghetti (do not rinse) and add it directly to the skillet. Sprinkle in the chopped parsley (reserve a little for garnish) and squeeze in the juice of the Meyer lemon. Toss everything together vigorously, adding more pasta water a little at a time, until the sauce becomes creamy and emulsified and coats the pasta evenly.

Taste and adjust seasoning with salt and pepper. Remove from heat. Serve immediately, garnished with the reserved parsley and a final drizzle of olive oil. Enjoy your perfect pasta aglio e olio.