Thinly slice the yellow onion, finely chop the garlic, and chop the fresh parsley.

Bring a large saucepan of salted water to a boil over the stovetop.

Cook the spaghetti until al dente according to its package timing. Reserve 120 ml (1/2 cup) pasta water before draining.

Heat the chili oil in a large skillet over low heat. Add the sliced yellow onion and the salt.

Cook the yellow onion slowly for about 25 minutes, stirring regularly. Continue until it is deep golden brown and caramelized.

Add the butter to the skillet and let it melt. Stir in the garlic and cook for 1 minute.

Stir in the smoked paprika and Italian herb seasoning. Cook for 30 seconds to bloom the spices.

Pour the cooking cream into the skillet and stir until smooth. Simmer the sauce for 2 minutes over low heat.

Add the Parmesan cheese and stir until melted. Loosen the sauce gradually with the reserved pasta water.

Add the cooked spaghetti to the sauce and toss until evenly coated. Season with black pepper and adjust salt if needed.

Remove the skillet from the heat and stir through the fresh parsley. Divide the pasta between 2 serving bowls.

Add the pasta water to make the sauce thick.

Season with salt, black pepper and fresh parsley.