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Bring a large pot of salted water to a boil.
Cook the spaghetti according to package directions until al dente.
Reserve ½ cup of pasta water, then drain and set aside.
In a large skillet or sauté pan, heat the butter and oil over medium-low heat.
Add the diced onion and a pinch of salt.
Cook slowly for 25–30 minutes, stirring occasionally, until the onions are deeply golden, soft, and caramelized.
Add the minced garlic and cook for 30–60 seconds, until fragrant.
Stir in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
Add chili oil. Cook for another 30 seconds until fragrant.
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
Let it simmer for 1–2 minutes.
Stir in the heavy cream and soy sauce.
Bring to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until the sauce slightly thickens.
Add in the garlic powder, onion powder, smoked paprika powder, red chili flakes and black pepper.
Taste and adjust salt.
Add the cooked spaghetti and toss until evenly coated.
If needed, add reserved pasta water a little at a time until the sauce reaches your desired consistency.
Stir in the Parmesan cheese until melted and creamy.
Add parsley, and lemon juice.
Taste and adjust salt as needed.
Serve immediately with extra Parmesan, parsley, and a drizzle of chili oil on top.