Bring a large pot of water to a boil. Add kosher salt and vegetable oil, then cook pasta until al dente. Reserve pasta water before draining.

In a large skillet, heat 3 tablespoons olive oil with two-thirds of the minced garlic and a pinch of salt over low heat until garlic is golden brown. Remove from heat and stir in remaining garlic, red pepper flakes, lemon juice, and 2-3 tablespoons reserved pasta water.

Toss drained pasta with garlic mixture in a large bowl, then return to skillet. Add remaining olive oil, more salt, and reserved pasta water. Cook over medium heat while tossing constantly for about 1 minute until silky emulsion forms.

Serve immediately, optionally topped with grated Parmesan or Romano cheese.