Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon of salt and 1 teaspoon of dried oregano.

Finely chop the onion, garlic, and parsley and set aside.

In a large pan, heat 2 tablespoons of olive oil over medium-low heat. Add the chopped onion and sauté for about 5–7 minutes until golden and translucent.

Add the minced garlic to the pan with the sautéed onions and cook for an additional 30 seconds. Sprinkle in 1 teaspoon of red chili flakes and 1 teaspoon of paprika, sautéing for another 30 seconds.

Add the spaghetti to the pot and cook it for 1–2 minutes less than the package instructions. Stir occasionally to prevent sticking.

Reserve ½ cup of pasta water, then drain the spaghetti. Add it directly into the pan with the sauce, along with 2 tablespoons of lemon juice.

Stir the spaghetti and sauce over medium heat for about 2–3 minutes until the sauce thickens.

Plate your Spicy Spaghetti and garnish with reserved chili onion crisp, fresh parsley, and a sprinkling of grated cheese. Serve hot.