Bring salted water to a boil in the large saucepan, then cook the spaghetti until al dente.

Reserve 60 ml of pasta water, then drain the spaghetti in the colander.

Melt the butter in the large frying pan over medium-low heat.

Add the garlic and fry gently for 30–60 seconds without browning it.

Stir the chilli crisp into the garlic butter for about 20 seconds.

Reduce the heat to low, then pour the double cream into the frying pan.

Add the garlic butter seasoning, dried oregano and chilli flakes, then stir until the sauce is smooth.

Pour in 60 ml of pasta water and stir the sauce until combined.

Add the drained spaghetti and toss over low heat for 1–2 minutes.

Add a small splash of remaining pasta water if needed, then toss until the sauce is glossy and coats the pasta.

Remove the frying pan from the heat, then stir in the Parmesan cheese.

Taste the pasta and add salt only if needed, then serve with extra chilli crisp and garlic butter seasoning.