Caramelized Onion and Garlic Spaghetti

1. Slice your onion thinly, mince the garlic, and measure out all your seasonings. Bring a cup of cream or coconut milk to room temperature.
2. Heat 2 tbsp butter + 1 tbsp olive oil in a large skillet over medium heat. Add in the onions and let them cook for 15–20 minutes, stirring occasionally, until golden and jammy. If they start sticking, add a splash of water.
3. While the onions are caramelizing, boil a pot of salted water and cook the pasta until al dente. Drain, but save some of the pasta water.
4. When the onions are deeply golden, stir in your minced garlic and all the seasonings. Let it bloom for a minute, then add the chili crisp and saute for a minute. Pour in your cream (or coconut milk). Let it simmer and get cozy for a few minutes then add the grated Parmesan cheese.
5. Add your pasta to the sauce and toss to coat. Use the reserved pasta water to loosen things up if it’s too thick, aiming for a silky consistency.
6. Serve hot with an extra spoon of chili crisp on top for a spicy kick and a sprinkle of fresh parsley if desired.