Ingredients
Scale
- 1/2 box (about 8 oz) spaghetti
- 2 tbsp unsalted butter
- 1 medium yellow onion, thinly sliced
- 1/2 tsp salt (or to taste)
- 2 tsp dried oregano
- 2 tsp smoked paprika
- 1 heaping tbsp chili crunch (or chili crisp)
- 1 pint (2 cups) heavy cream
- 1/4 cup freshly grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Extra chili oil or chili crunch, for topping
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.
- n 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. Don’t rush it; this step builds major flavor.
- 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.
Notes
- Want more heat? Add extra chili crunch or a pinch of red pepper flakes.
- Swap spaghetti with fettuccine or rigatoni if you want a heartier bite.
- Prep Time: 10
- Cook Time: 25
- Category: Pasta
Keywords: viral pasta, chili crunch pasta