Start by bringing a large pot of water to a rolling boil. Add a generous pinch of salt and a teaspoon of dried oregano.

While the water heats up, finely chop one medium onion, two cloves of garlic, and a handful of fresh parsley.

In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Once the oil shimmers, add the chopped onions.

Once the onions are golden, add the minced garlic, 1 teaspoon of red chili flakes, and 1 teaspoon of paprika to the skillet.

Add the spaghetti and cook it for 1-2 minutes less than the package instructions state, usually around 8-10 minutes.

Once the spaghetti is cooked, drain it and immediately transfer it to the skillet with your sautéed onion and spice mixture.

To serve, top each plate with a sprinkle of reserved chili onion crisp, fresh parsley, lemon, and grated cheese.