In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced yellow onion along with a pinch of salt, and stir to coat. Cook the onions, stirring every 5 to 7 minutes, for about 25 to 30 minutes until they turn a beautiful golden brown. In the last 5 minutes of cooking, add minced garlic.

While the onions are caramelizing, grab a small saucepan and warm an additional 3 tablespoons of olive oil over medium-low heat. Add 3 minced garlic cloves and sauté until fragrant, about 1 to 2 minutes. Add 1 tablespoon of red chili flakes and 1 teaspoon of paprika, cooking for another 2 to 3 minutes until infused. Finish with 1 teaspoon of soy sauce, let simmer, then remove from heat.

Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions until al dente, about 8 to 10 minutes. Reserve 1 cup of pasta water before draining.

Return the drained pasta to the warm pot, add the caramelized onions, and drizzle with chili oil, tossing until well combined. Add reserved pasta water if needed to achieve desired consistency.

Transfer the pasta to serving plates, sprinkle with grated Parmesan cheese and garnish with chopped herbs. Serve immediately.