Fill a large pot halfway with water and add kosher salt (about 1 tablespoon per quart of water). Bring the water to a boil over high heat.

Add the pasta to the boiling water and cook until al dente, following the package instructions. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.

In a large sauté pan over medium heat, melt the butter. Add the minced garlic and cook, stirring, for about 1 minute until fragrant.

Stir in the crunchy garlic chili oil, soy sauce, honey, and heavy cream. Mix well until the sauce is smooth and fully combined.

Add 1/4 cup of the reserved pasta water and stir to loosen the sauce. Season with kosher salt and freshly ground black pepper to taste.

Add the cooked pasta to the pan along with the Parmesan cheese. Toss everything together to coat the pasta evenly in the sauce. If the sauce seems too thick, add more reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.

Serve the pasta warm, garnished with green onion, additional Parmesan cheese, and a drizzle of garlic chili oil if desired.