Bring 2 l of water and 3 g of salt to a boil in the cooking pot.

Heat 15 ml of extra virgin olive oil in one frying pan, then toast the breadcrumbs until golden and crisp.

Remove the frying pan from the heat, then stir in the grated Parmesan cheese until lightly melted.

Heat the remaining 60 ml of extra virgin olive oil in the second frying pan, then brown the garlic and chili pepper gently.

Cook the spaghetti in the boiling salted water until al dente, then reserve 120 ml of pasta water.

Drain the spaghetti in the colander, then transfer it to the frying pan with the garlic-chili oil.

Toss the spaghetti with 120 ml of reserved pasta water, then cook briefly until glossy and creamy.

Remove the pan from the heat, then fold in the Parmesan breadcrumbs.

Chop the fresh parsley, then sprinkle it over the pasta before serving.