Bring a large pot of salted water to a boil.

Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

In a large pan, heat the olive oil over medium heat.

Add garlic and red pepper flakes and sauté until fragrant, about 1 minute.

Add the grated bottarga and stir until melted and combined.

Add the reserved pasta water to the pan and stir to create a light sauce.

Add the cooked spaghetti to the pan and toss until coated with the sauce.

Serve hot, garnished with parsley.