Thinly slice the white garlic cloves. Dice the chili pepper, and roughly chop the parsley stems.

Cook the spaghetti in salted water, reducing the cooking time by one minute from the package instructions.

In a pan, heat the olive oil over low heat. Add the sliced garlic, chili pepper, and parsley stems. Sauté gently until the garlic is golden and the parsley stems have released their aroma, about 2-3 minutes. The stems are used here for their robust flavor and ability to hold up well in oil.

Drain the pasta, reserving a little extra pasta water.

Add the black garlic sauce to the pan with the garlic and chili mixture. Stir in the cooked spaghetti, tossing to combine. If needed, add some reserved pasta water to ensure the pasta finishes cooking and the sauce achieves a creamy consistency. Toss the pasta in the pan to help emulsify the sauce.

In a separate small pan, toast the breadcrumbs and parsley leaves in a bit of olive oil until golden and crispy.

Serve the pasta topped with the toasted breadcrumbs and parsley mixture for added texture and flavor. Enjoy!