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Add butter and olive oil to a large skillet and heat over medium heat.
Add the thinly sliced onions to the skillet and let them caramelize for 15-20 minutes, stirring occasionally, until golden and jammy. If they start sticking, add a splash of water.
While the onions caramelize, boil a pot of salted water and cook your pasta of choice until al dente. Drain, reserving some pasta water.
Once onions are deeply golden, stir in minced garlic and seasonings (paprika, garlic powder, salt, pepper, Italian seasoning). Let it bloom for a minute.
Add chili crisp and saute for another minute.
Pour in cream or coconut milk and let it simmer for a few minutes.
Add grated Parmesan cheese to the sauce and stir.
Add cooked pasta to the sauce and toss to coat.
If the sauce is too thick, use reserved pasta water to loosen it to a silky consistency.
Serve hot with an extra spoon of chili crisp and a sprinkle of fresh parsley.