1. Bring a pot of water to a boil. Add salt, then follow the package instructions and cook the pasta until al dente.
2. While the pasta cooks, heat extra virgin olive oil in a large skillet over medium heat. Add the garlic cloves and chili. Cook until golden brown (about 2 minutes).
3. Add a ladle of pasta water to keep the garlic from burning and make it soft inside. Let the water evaporate, then remove the pan from heat.
4. Drain the cooked spaghetti and toss it into the pan with the garlic oil mixture. Stir well.
5. Drizzle a little extra extra virgin olive oil on top of the pasta, then serve immediately.

If you’re using the extra ingredients. 

• ​add the lard during step 2, along with the garlic cloves and the chili
• add one knob of butter between steps 2 and 3
• add the remaining knobs during step 4 right after mixing the spaghetti with the garlic oil mixture. Cover the pan with a lid, set away from heat sources, and let it rest for 5 minutes. Stir well, and move to step 5. 
• add the finely chopped fresh parsley right before serving.