Serves 1
Directions
- 1Slice the onion thinly, mince the garlic, and measure out all seasonings.
- 2Bring a cup of cream or coconut milk to room temperature.
- 3Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat.
- 4Add the sliced onions to the skillet and caramelize for 15-20 minutes, stirring occasionally, until golden and jammy. Add a splash of water if they start sticking.
- 5While the onions are caramelizing, boil a pot of salted water and cook the pasta until al dente. Drain, reserving some pasta water.
- 6Once the onions are deeply golden, stir in the minced garlic and all the seasonings. Let it bloom for a minute.
- 7Add the chili crisp and sauté for a minute.
- 8Pour in the cream (or coconut milk) and let it simmer for a few minutes.
- 9Add the grated Parmesan cheese and stir until melted and combined.
- 10Add the cooked pasta to the sauce and toss to coat.
- 11Use the reserved pasta water to loosen the sauce if it’s too thick, aiming for a silky consistency.
- 12Serve hot with an extra spoon of chili crisp on top for a spicy kick and a sprinkle of fresh parsley if desired.
Ingredients
- 1 large onion
- 4 garlic cloves
- 2 tbsp chili crisp
- 1 cup cream or coconut milk
- 1 tbsp soy sauce
- 0.5 cup fresh Parmesan cheese
- 8 oz pasta
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp italian seasoning
Equipment
large skilletpotgrater
Tips
- Best served with chicken, shrimp, or tofu.
- Use fresh garlic.
- Save pasta water to loosen the sauce if it's too thick.
- Serve hot with an extra spoon of chili crisp and fresh parsley if desired
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