Put the spaghetti on to boil with a touch of milk, oil and salt in the water, and
drain when it is done.
Sauté the onion, minced garlic and rosemary in olive oil without scorching it.
In a pasta bowl, toss the spaghetti in the garlic-onion mixture. Then add a little
more parmesan and toss some more. Garnish with a little more truffle oil and
rosemary over the top.
This can be served as is or with your favorite meat sauce on the side.
1 pound of spaghetti or thin spaghetti
1 large yellow onion, diced small
3 teaspoons of minced garlic
1 teaspoon of ground rosemary
Olive oil for the pan
1⁄4 to 1/2 cup of grated parmesan cheese for coating
|Aromatic and flavorful,
serve with or without meat sauce!
|The Main Courses Chef presents ...
at The Fatted Café