Fill a large pot about two-thirds with cold water. Add kosher salt to taste and 1 tablespoon of vegetable oil, then bring to a rolling boil.

Add the pasta to the boiling water and cook until al dente (still with a slight bite).

While the water heats, combine 3 tablespoons of extra virgin olive oil with 4 cloves of minced garlic and a pinch of salt in a large skillet over low heat.

Stir constantly until the garlic turns golden brown but doesn't burn. Remove from heat once browned.

Add the remaining 2 cloves of minced garlic, red pepper flakes to taste, and the lemon juice to the skillet.

Add 2-3 tablespoons of the pasta cooking water to the skillet to create a silky emulsion.

When the pasta is al dente, reserve a couple tablespoons of cooking water, then drain.

Transfer both the pasta and garlic mixture to a large bowl and toss thoroughly to combine.

Return everything to the skillet, add the remaining 3 tablespoons of olive oil, a touch more salt if needed, and the reserved cooking water.

Cook over medium heat for about one minute, tossing and stirring constantly until everything comes together in a glossy sauce.

Serve immediately in warmed bowls, with grated Parmesan or Romano cheese offered alongside if desired.