Spaghetti with Truffle Oil, Garlic and Rosemary Recipe

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 a tablespoon 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 fresh chopped Rosemary--just a pinch.