Cooking Instructions

• Bring a large pot of salted water to a boil. Cook ½ box of spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water (just in case), then drain and set aside.
• In a large skillet or sauté pan, melt 2 tablespoons of butter over medium-low heat. Add your thinly sliced onion and cook slowly, stirring occasionally, until the onions are soft, golden, and jammy—this should take about 12–15 minutes.
• Once your onions are caramelized, stir in ½ teaspoon salt, 2 teaspoons oregano, 2 teaspoons smoked paprika, and a generous heaping tablespoon of chili crunch. Let everything toast together for 1–2 minutes until fragrant.
• Slowly add 1 pint of heavy cream to the pan, stirring to combine. Bring the mixture to a gentle simmer and let it bubble for 3–4 minutes until slightly thickened.
• Lower the heat and mix in ¼ cup of freshly grated Parmesan cheese. Stir until melted and creamy. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
• Add your cooked spaghetti straight into the sauce and toss until every strand is coated in that rich, spicy cream.
• Plate it up and finish with freshly chopped parsley and a little more chili crunch on top for extra heat and texture.