Chile Crisp Caramelized Onion Pasta

• 12 ounces uncooked bucatini
• 5 bacon slices, chopped
• 2 large yellow onions, sliced (about 4 1/2 cups)
• 1 1/4 teaspoons kosher salt, plus more to taste
• 1 tablespoon minced garlic (3 cloves)
• 2 cups tap water
• 1 (1-ounce) envelope onion soup mix
• 1 cup heavy whipping cream
• 5 teaspoons chile crisp

Chopped fresh flat-leaf parsley

1. Cook pasta in a large pot of salted water until al dente, about 10 minutes. Reserve 1 cup cooking liquid. Drain pasta.
2. While pasta cooks, heat a large high-sided skillet over medium. Add bacon, and cook, stirring occasionally, until browned and crisp, about 7 minutes. Transfer bacon to a paper towel-lined plate to drain. Do not wipe skillet clean.
3. Add onion to drippings and sprinkle with salt; cook, stirring occasionally and scraping bottom of skillet with a wooden spoon to release browned bits, until onions have softened slightly, about 3 minutes. Reduce heat to medium-low and cook, stirring occasionally, until deep golden brown, about 35 minutes, adding 1 tablespoon water, as needed, to loosen browned bits. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes.
4. Stir in 2 cups water and onion soup mix until well combined. Bring to a simmer over medium heat. Add heavy cream, chile crisp, and cooked pasta to the skillet. Cook over medium, stirring constantly, until liquid thickens to coat pasta, 3 to 5 minutes, adding 1/4 cup of reserved cooking liquid at a time to achieve desired sauce consistency. Season to taste with salt.
5. Sprinkle with reserved bacon and parsley. Serve immediately.