Prepare all your ingredients: thinly slice the onion, mince the garlic, and measure out the garlic chili crisp, coconut milk or cream, and dry parsley.

In a large skillet over medium heat, add olive oil. Once hot, add the sliced onions with a pinch of salt. Cook for 10-15 minutes until golden brown and caramelized, stirring occasionally. If the onions stick, add a little water to deglaze the pan.

While onions caramelize, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.

Once onions are caramelized, add minced garlic to the skillet. Cook for about 1 minute until fragrant. Stir in the garlic chili crisp and cook for another minute.

Pour in the coconut milk or cream, add dry parsley, and season with salt and pepper. Let the sauce simmer for a few minutes to thicken.

Add the cooked pasta to the skillet with the sauce, tossing to combine. If the sauce is too thick, add reserved pasta water until desired consistency.

Serve the pasta hot, topped with an extra spoonful of garlic chili crisp for more heat, and sprinkle with parsley. Enjoy!