Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the spaghetti in a colander.

In a skillet, heat the olive oil over medium heat and add the sliced garlic. Cook until fragrant and golden.

Add the white beans and red pepper flakes, cooking for another 2-3 minutes.

Combine the drained spaghetti with the sauce, adding reserved pasta water as needed to create a silky sauce.

Season with salt and pepper to taste, and serve with grated Parmesan cheese if desired.