Spaghetti Aglio e Olio with Crispy Onions

Peel and thinly slice one onion using a mandoline or knife. You should aim for about 6 cups of onion.

Pour 4 cups of olive oil into a wok or large, deep skillet. Heat the oil over medium-high heat until it reaches about 350°F (175°C).

Carefully add the sliced onions to the hot oil. They will bubble vigorously as the water content steams. Fry, stirring occasionally, for about 15-20 minutes, or until the onions are golden brown and crispy. The water will evaporate, and the onions will begin to caramelize.

Using a slotted spoon or spider strainer, remove the crispy onions from the oil and transfer them to a plate lined with paper towels to drain. Reserve the infused oil.

Bring a large pot of salted water to a rolling boil.

Add 1 lb of spaghetti to the boiling water and cook according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining.

In the same wok (or a clean skillet) used for the onions, add about 2 tablespoons of the reserved infused olive oil. Add 2 cloves of minced garlic and a pinch of red pepper flakes. Turn the heat to low and gently warm the garlic and chili flakes until fragrant, about 1-2 minutes, being careful not to burn them. Add 2 anchovy fillets and mash them into the oil with a fork until they dissolve.

Add the drained spaghetti and about 1/4 cup of reserved pasta water to the wok with the garlic-anchovy-chili oil. Turn the heat up to medium-high.

Toss the pasta vigorously to coat it in the sauce and emulsify the oil and pasta water. Add the chopped parsley, grated Parmesan cheese, and a squeeze of lemon juice. Toss again until well combined.

Add about half of the crispy fried onions to the pasta and toss gently to combine. Reserve the remaining onions for garnish.

Season with salt and freshly ground black pepper to taste. Serve immediately, topping each portion with the reserved crispy onions and a little extra grated Parmesan cheese.