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Bring a large pot of water to a boil and add a generous amount of kosher salt. Cook the spaghetti according to the package directions until al dente. Before draining the pasta reserve about 1 cup of the pasta cooking water.
In a small bowl whisk together the Worcestershire powder and 3 to 4 tablespoons of hot pasta water until the powder is dissolved.
Heat the olive oil and butter in a large skillet over medium heat. Add the diced onion and cook for about 5 to 7 minutes until the onion becomes soft and lightly golden.
Add the minced garlic and cook for about 30 seconds until fragrant.
Pour the Worcestershire mixture into the skillet and let it cook for about 30 seconds. Add about one half cup of the reserved pasta water and allow the mixture to simmer briefly to create a light sauce.
Add the drained spaghetti directly to the skillet and toss the noodles in the sauce until well coated.
Stir in the grated parmesan cheese and black pepper. Continue tossing the pasta until the sauce becomes glossy and lightly coats the noodles. Add another splash of pasta water if the pasta needs to loosen slightly.
Serve immediately with extra parmesan cheese if desired and more black pepper.