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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Caramelize onions in butter for about 20 minutes until golden and sweet.
Add chilli oil crisp and butter to the same pan.
Add chopped garlic and heavy cream, mix well, then add the caramelized onions.
Toss in the boiled spaghetti, stir everything together, and add a splash of pasta water to get the right consistency.
Add a generous sprinkle of Parmesan cheese and a pinch of salt.
Garnish with chopped parsley, more chilli oil, and Parmesan.
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Adjust the amount of chilli oil crisp to your spice preference.
Use freshly grated Parmesan for the best flavor.
Can I use a different type of pasta?
Yes, you can use any pasta you prefer, but spaghetti works well with this sauce.
How can I make this dish less spicy?
Reduce the amount of chilli oil crisp or omit the extra chilli oil garnish.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the caramelized onions in advance.
What can I use instead of heavy cream?
You can substitute with half-and-half or a non-dairy cream alternative.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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