Chili Garlic Pasta

In a large pan over medium heat, melt the butter. Add the sliced onions and shallots.

Season with salt and add the chili oil. Cook low and slow, stirring occasionally, until the onions and shallots are deeply caramelized.

Once the onions have reduced in size and are soft, add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the rice vinegar and chili crisp, stirring to combine.

Pour in the heavy cream and stir gently, bringing the sauce to a light bubble.

Reduce the heat to low and stir in the freshly grated Parmesan cheese until it's fully melted and the sauce is smooth.

While making the sauce, cook spaghetti in salted water until slightly undercooked (al dente).

Add the al dente spaghetti directly to the sauce in the pan.

Add a splash of the reserved pasta water and toss everything together until the pasta is well-coated and the sauce thickens to your liking.

To serve, garnish with additional chili crisp, more grated Parmesan cheese, and freshly chopped cilantro.