Begin by bringing 4 quarts of water to a rolling boil in a large pot. Add 2 tablespoons of salt and then carefully add the spaghetti. Cook for about 8-10 minutes until al dente, reserving 1 cup of pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil. Add 4 cloves of minced garlic and ½ teaspoon of red pepper flakes. Sauté for 1-2 minutes until fragrant, then remove from heat.

Add the drained spaghetti to the skillet. Gradually mix in reserved pasta water until desired consistency. Toss in ¼ cup of chopped parsley and ½ cup of Parmesan, mixing well.

In a small bowl, combine ½ cup softened butter, 4 cloves minced garlic, 2 tablespoons parsley, ¼ cup Parmesan, and season with salt and pepper. Mix until smooth.

Slice the Italian bread in half and spread the garlic butter mixture on each half. Place the bread cut-side up on a baking sheet.

Preheat the oven to 375°F (190°C) and bake the garlic bread for 10-12 minutes until golden and bubbly.

Broil the garlic bread for an additional 1-2 minutes for extra crispness, watching closely.

Allow the garlic bread to cool slightly before slicing. Serve immediately alongside the spaghetti for a delightful meal.