Bring a large pot of water to a boil and add 2-3 tablespoons of kosher salt. Add the spaghetti and cook until al dente. Just before draining, scoop out ½ cup of the boiling pasta water and reserve.

Meanwhile, heat the butter and extra-virgin olive oil in a large sauté pan over medium heat until the butter is melted.

Stir in the grated garlic and cook until it starts to sizzle and smell delicious, about 30 seconds. Add the crushed red pepper and freshly ground black pepper.

Add the drained pasta to the sauté pan over low heat, along with ½ cup of the Pecorino Romano cheese.

Dribble in 2-3 tablespoons of the reserved pasta water, enough to blend with the cheese and coat the pasta. Stir vigorously to create a creamy sauce.

Stir in the chopped parsley and serve immediately in bowls, with additional Pecorino Romano cheese sprinkled over.