Creamy Onion Spaghetti with Egg and Milk tomato ketchup and soy sauce

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

2.In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onion and sauté until golden brown and caramelized, about 10-12 minutes. Stir occasionally to prevent burning.

3.Once the onions are caramelized, add the garlic powder, salt, and black pepper. Stir to combine and cook for an additional minute.

4.In a bowl, whisk together the eggs and milk until well combined. Pour this mixture into the skillet with the onions, stirring constantly to create a creamy sauce. Cook for 2-3 minutes until the sauce thickens slightly.

5.Add the cooked spaghetti to the skillet, tossing to coat the pasta in the creamy onion sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

6.Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and let it sit for a minute to allow the sauce to set.

7.Serve hot, garnished with fresh parsley.