Reserve about ½ cup pasta water, then drain and set the pasta aside.

Heat olive oil in a wide pan over medium heat.

Add sliced garlic and cook gently until fragrant and lightly golden do not let it burn.

Add chilli crisp oil and butter, stirring until the butter melts and the oil is infused.

Stir in soy sauce, honey, and tomato paste. Cook for 30–40 seconds to remove the raw taste from the tomato paste.

Lower the heat and add the heavy cream, stirring continuously until smooth.

Add lemon juice and mix well. Taste and adjust seasoning if needed.

Add the cooked pasta directly into the sauce.

Toss gently to coat, adding a splash of reserved pasta water if the sauce feels too thick.

Let everything simmer together for 1–2 minutes so the pasta absorbs the flavours.

Turn off the heat and add grated Parmesan, mixing until creamy.

Drizzle with extra chilli oil if you like more heat.

Garnish with chopped coriander and more Parmesan before serving.