Parmesan Spaghetti: How Good is This

As I promised yesterday, my new recipe for Parmesan Spaghetti. Perhaps the easiest, most caloric pasta dish ever, this dish was a hit with all age groups. Just remember to renew your gym membership prior to eating. This recipe is a variation of one I saw in "Adventures of an Italian Food Lover: With Recipes from 254 of My Very Best Friends," by Faith Heller Willinger. I added garlic, cranked up the amount of Parmesan, and a bit of salt. I also adjusted the recipe a bit for American Spaghetti boxes.

INGREDIENTS

8 ounces spaghetti
1 1/3 cups shredded (or 1 cup grated) Parmesan cheese. You can substitute Pecorino Romano for a zingy taste, but it will not be as universally loved.
salt to taste (about 1/2 teaspoon to one teaspoon depending on the type of Parm used)
3 garlic cloves, sliced thin
3 tablespoon olive oil

EQUIPMENT YOU WILL NEED

colander
Pasta pot
4 quart pot to finish off pasta
serving bowl

INSTRUCTIONS:
Boil the pasta "al dente:" about minutes less than recommended cooking time. Remove 1 1/2 cups of the liquid and drain. Do not rinse, or the pasta will stay a little too al dente'.

Put the oil in the 4 quart pot and saute the garlic until brown. Add (carefully!!) 3/4 of a cup of the liquid and then the pasta, cheese, and 1/2 teaspoon salt. Stir around on medium heat, making a white sauce. You can add some more liquid if necessary. Serve immediately.