Description
This caramelized onion and garlic spaghetti is rich, creamy, and deeply flavorful, combining sweet slow-cooked onions with a silky, cheesy sauce and a hint of heat.
Ingredients
8 oz spaghetti
1 large onion, thinly sliced
4 garlic cloves, minced
2 tbsp butter
1 tbsp olive oil
2 tbsp chili crisp
1 cup heavy cream or room-temperature coconut milk
1 tbsp soy sauce (optional)
1/2 cup grated Parmesan cheese
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoned salt
1 tsp black pepper
1 tsp chili powder
1 tsp Italian seasoning
Reserved pasta water, as needed
Fresh parsley, for garnish (optional)
Extra chili crisp, for garnish (optional)
Instructions
- Thinly slice the onion, mince the garlic, and measure all seasonings. Ensure cream or coconut milk is at room temperature.
- Bring a pot of salted water to a boil and cook spaghetti until al dente. Reserve some pasta water before draining.
- In a large skillet over medium heat, melt butter with olive oil. Add onions and cook for 15–20 minutes, stirring occasionally, until soft and deeply caramelized. Add a splash of water if sticking.
- Stir in garlic, smoked paprika, garlic powder, onion powder, seasoned salt, black pepper, chili powder, and Italian seasoning. Cook for about 1 minute until fragrant.
- Add chili crisp and cook for another minute.
- Pour in cream or coconut milk and add soy sauce if using. Let simmer gently until slightly thickened.
- Mix in Parmesan cheese until melted and smooth.
- Add cooked spaghetti to the skillet and toss to coat. Gradually add reserved pasta water until the sauce becomes glossy and coats the pasta.
- Serve hot, garnished with parsley and extra chili crisp if desired.
Notes
Swap heavy cream with coconut milk for a dairy-free option.
Add grilled chicken or sautéed mushrooms for extra protein.
Reduce chili crisp and chili powder for a milder flavor.
Mix in Pecorino Romano for a sharper cheese taste.
Store leftovers in the refrigerator for up to 3 days in an airtight container.
Reheat with a splash of water or milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 45 mg
