Creamy Chili Crisp and Bacon Pasta

Cook bucatini in a large pot of boiling, salted water according to package directions. Before draining, reserve about 1 cup of the starchy pasta water.

While the pasta cooks, add chopped bacon to a large skillet over medium heat. Cook until crispy, about 8-10 minutes.

Using a slotted spoon, remove the crispy bacon from the skillet and set it aside on a paper towel-lined plate, leaving the rendered bacon fat in the pan.

Add the thinly sliced onion to the bacon fat in the skillet. Cook, stirring occasionally, until deeply caramelized and jammy, about 15-20 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds.

Pour in the reserved pasta water to deglaze the pan, scraping up any browned bits from the bottom.

Stir in the packet of dry onion soup mix until dissolved.

Reduce heat to low and stir in the heavy cream, followed by the chili crisp. Stir until the sauce is well combined and creamy.

Add the drained, cooked bucatini to the skillet with the sauce. Use tongs to toss everything together until the pasta is fully coated.

Serve the pasta in bowls, garnished with the reserved crispy bacon, chopped fresh parsley, and an extra spoonful of chili crisp if desired.