Add the thinly sliced onions and whole head of garlic to a large oven-safe skillet. Sprinkle with the granulated garlic, onion powder, paprika, salt, and pepper. Drizzle with olive oil and toss the onions until evenly coated. Cover tightly with aluminum foil and bake for 1 hour, or until the onions are soft and tender.

While the onions finish roasting, bring a large pot of generously salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve at least 1 cup of pasta water before draining.

Carefully remove the skillet from the oven and transfer it to the stovetop over medium-low heat. Squeeze the roasted garlic cloves out of their skins and mash them into the onions. Add the heavy cream, freshly grated Parmesan cheese, and chili garlic crunch oil. Stir until everything is well combined and bring the sauce to a gentle simmer.

Stir in the freshly chopped parsley and season with additional salt and black pepper to taste.

Add the drained pasta to the skillet along with approximately ½ cup of reserved pasta water. Toss continuously until the pasta is evenly coated in the creamy roasted onion sauce. Add more pasta water, a splash at a time, if needed to loosen the sauce.