Mediterranean Spaghetti Bowl with Pesto Alfredo and Crispy Onions

1.Cook the thin spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

2.In a medium saucepan over medium heat, combine the heavy cream and pesto sauce. Stir well and bring to a gentle simmer, allowing it to thicken slightly, about 3-5 minutes.

3.Add the grated Parmesan cheese to the sauce, stirring until melted and well combined. Season with salt and pepper to taste. Remove from heat and set aside.

4.In a shallow bowl, combine the flour, garlic powder, paprika, salt, and pepper. Toss the thinly sliced onions in the flour mixture until well coated.

5.In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the coated onions in batches, frying until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

6.In a large serving bowl, combine the cooked spaghetti and the pesto Alfredo sauce, tossing until the pasta is evenly coated.

7.Top the spaghetti with sliced black olives and the crispy fried onions for added texture and flavor. Serve immediately and enjoy your Mediterranean Spaghetti Bowl!