Instructions

1. Heat the oil and butter in a large dutch oven over medium-low heat. Add the onion and cook for 5 minutes until softened. Add the garlic, salt and pepper to the onions. Stir and cook for another 2-3 minutes.
2. Break the spaghetti into thirds and add to the pot, breaking up with a spoon as you stir. Cook, while tossing, over low heat until you start to see some of the spaghetti turning a light brown color.
3. Once the spaghetti starts to toast, sprinkle in the flour and toss to coat with the pasta cooking for another minute or two.
4. Turn the heat up to medium and pour in the chicken broth. Bring to a boil, stir the past so it doesn’t stick, then reduce the heat back to low and cover for 8-10 minutes. (It’s a good idea to lift the lid and stir the pasta every couple of minutes to prevent sticking)
5. Once the pasta is tender, pour in the milk, cream and parmesan cheese and stir. Cook uncovered for 10 minutes, stirring until thickened.
6. Taste for seasonings then serve with chopped parsley, more fresh pepper and parmesan cheese.