Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil.
Add the pasta to the boiling water and cook until just al dente, about 9 minutes, until it has a slight bite and is firm to the bite.
While the pasta cooks, heat the olive oil in a skillet over medium heat and add the minced garlic and chili flakes.
Sauté for about 2 minutes until the garlic is fragrant and slightly golden, filling the kitchen with a smoky aroma.
Drain the cooked pasta, reserving a small cup of the pasta water.
Add the drained pasta directly into the skillet with the garlic and chili oil, tossing vigorously with tongs to coat each strand evenly.
Pour in the freshly squeezed lemon juice and continue tossing to brighten the flavors, letting the mixture cook together for about a minute.
Sprinkle in the chopped basil and grated Pecorino cheese, tossing again to distribute evenly and create a glossy, flavorful coating.
If the sauce appears too thick or sticky, add a splash of reserved pasta water and toss again until smooth and shiny.
Give everything a final toss, taste, and adjust seasoning if needed—more lemon or chili for extra punch.
Serve immediately, spooning the vibrant, messy pasta onto plates, and enjoy the bold, spicy, lemony flavors that dance on your palate.
