Fettuccinie alfredo with thyme roasted pearl onions

original post: http://greedygirlcooks.blogspot.com/2015/09/fettuccini-alfredo-with-thyme-roasted.html

Ingredients

For the pearl onions

2 cups peeled pearl onions

1 tablespoon fresh thyme leaves

¼ teaspoon salt

1 tablespoon oil

For the pasta

4 tablespoon butter

2 tablespoon flour

1 ½ cup heavy cream

½ cup milk

5 oz shredded parmesan cheese

1 teaspoon chopped fresh basil

½ cup chopped fresh parsley

5 cloves shredded garlic

¼ teaspoon salt

¼ teaspoon sugar

1 box fettuccinie pasta

Instructions

For the onions

Peel the pearl onions and on a baking sheet toss them in thyme leaves salt and oil
Place in the hot oven to roast periodically shaking the sheet pan to rotate the onions so they brown on all sides.
Remove from the oven when golden brown on all sides

For the sauce

Melt the butter in a pot and add the flour cook for 1-2 minutes
Add the cream and milk stir until any lumps have dissolved and let it cook until it begins to thicken
Add the parmesan cheese, chopped parsley and basil
Once the cheese has melted the sauce will be even thicker add the salt sugar and garlic stir to incorporate
Stir in the roasted pearl onion (optional set aside a few for a garnish)

For the pasta Cook until al dente then either…

1 Strain the cooked pasta with a slotted spoon in small batches and add directly to the sauce (this works best if your pasta and sauce are finished cooking at the same time)
2 strain the pasta in sink using a colander and rinse with cold water to stop the cooking process, strain away all the excess water before adding the pasta to the sauce ( if your sauce is not ready and your pasta is ready you should do this method to avoid over cooking the pasta)