1 medium yellow onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons olive oil
1 stalk fresh rosemary, chopped
1/4 grated fresh good quality parmesan cheese
Saute onion, garlic and rosemary in olive oil.Make sure onion is golden-and garlic is not burnt.Boil spaghetti, in 3 quarts salted water with a touch of milk in the water, as well as atablespoon of oil.When al dente, drain pasta, toss with onion, garlic, rosemary.Add parmesan.Toss again and drizzle the truffle oil on top of each individual serving.Garnish with a pinch of fresh chopped Rosemary.