Caramelized Onion & Garlic Spaghetti

1. Slice your onion like it owes you money, mince that garlic (use fresh please), and measure out all your seasoning. 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. Add in the onions and let them vibe for 15–20 minutes, stirring occasionally, until golden and jammy. If they start sticking, hit ‘em with a splash of water.
3. While your onions are caramelizing like sweet little angels, boil a pot of salted water and cook the pasta until al dente. Drain, but don’t forget to save some of that pasta water — it’s liquid gold.
4. When the onions are deeply golden, stir in your minced garlic and all the seasonings. Let it all 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 that reserved pasta water to loosen things up if it’s too thick — you’re going for silky, not sticky.
6. Serve hot with an extra spoon of chili crisp on top for a spicy kick and maybe a sprinkle of fresh parsley if you’re feelin’ fancy.