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Slice your onion nice and thin, mince those garlic cloves, and measure out all your seasonings so you're ready to roll. Bring the cream (or coconut milk) to room temperature.
In a large skillet over medium heat, melt the butter with the olive oil. Add the sliced onions and cook them low and slow, stirring occasionally, until they're deeply golden and caramelized (about 15–20 minutes).
While the onions are working their magic, bring a large pot of salted water to a boil and cook your pasta until al dente. Drain, but save about a cup of that starchy pasta water.
Once the onions are jammy, stir in the minced garlic and all your seasonings (salt, pepper, oregano, garlic powder, and paprika). Let everything bloom and get fragrant for about 2 minutes.
Add the gochujang paste to the pan and cook it for 1 minute, stirring well so it melts into the onion mixture. Slowly pour in the cream and let the sauce come together, simmering gently for 3–4 minutes until it's slightly thickened and silky.
Stir in the honey and grated Parmesan, mixing until the cheese has melted and the sauce is glossy and smooth.
Add your cooked pasta directly into the sauce and toss to coat every piece. Splash in the reserved pasta water as needed to loosen the sauce.
Garnish with lots of fresh chives, extra Parmesan and an optional drizzle of chili oil.