Scale

1 large onion, thinly sliced

4 garlic cloves, minced

2 tbsp chili crisp

1 cup cream or coconut milk, room temperature

1 tbsp soy sauce (optional)

1/2 cup fresh Parmesan cheese, grated

8 oz pasta of your choice

2 tbsp butter

1 tbsp olive oil

1 tsp each: paprika, garlic powder, salt, pepper, Italian seasoning

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Slice the onion and mince the garlic. Bring cream to room temperature.

Heat butter and olive oil in a large skillet over medium. Add onions and cook 15–20 min until deeply golden.

Boil pasta until al dente. Reserve some cooking water and drain.

Stir garlic and seasonings into onions. Add chili crisp. Cook 1 min.

Pour in cream and simmer. Stir in Parmesan until smooth.

Add pasta to skillet and toss with sauce. Add pasta water as needed.

Serve hot with extra chili crisp and parsley if desired.

Use coconut milk for a dairy-free version. Adjust chili crisp to taste. Great with shrimp, tofu, or grilled chicken.