Fill the bottom of a large frying pan with oil, add finely sliced garlic cloves (if the core is removed they will be more digestible), roughly chopped fresh chilli peppers and a little bit of fresh chilli. Place the pan on a medium flame, and as soon as browning starts remove it from the stove top.
Boil the spaghetti in plenty of salted water, draining them when they are still very al dente (on the hard side), setting aside some of the water for later use. Place the pan back on the flame at a higher setting, and once the temperature of the base has been raised add the well-drenched spaghetti and spread them out with the help of a fork.
Keep the pan on a medium flame until the pasta begins to release its starches, cook until creamy with about 80 g of Parmigiano Reggiano. If the pasta should start to dry add a little cooking water. Turn off the flame and add freshly chopped parsley and extra virgin olive oil.

In a small non-stick frying pan, use a whisk to dilute the Parmigiano Reggiano in the heavy cream or cream over a medium flame, without letting it thicken excessively or scraping if it sticks to the bottom.

Create a base of fondue on the bottom of a flat plate, then place a nest of spaghetti on top. Decorate with a parsley leaf and piece of chilli pepper.