Fettuccine Alfredo

2 tablespoons chopped parsley 1 cup grated Parmesan cheese 1/2 teaspoon freshly ground black pepper 2 cups half and half 1 tablespoon minced garlic 1/2 cup finely chopped yellow onion 2 tablespoons unsalted butter 1 tablespoon flour 1 tablespoon olive oil 1 tablespoon plus 1 teaspoon salt 1 pound fettuccine

Bring a large pot of water to a boil. Add the pasta and 1 tablespoon of the salt. Return to a boil and cook the pasta until al dente, stirring occasionally to prevent the noodles from sticking, about 10 to 12 minutes. Meanwhile, melt the butter and heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 30 seconds.Add the flour and cook until stirred in thoroughly. Add the half and half and bring to a boil. Cook until it is thickened, about 5 minutes. Add the remaining teaspoon of salt and the pepper, and stir well. Using oven mitts or pot holders, drain the pasta in a colander set in the sink and place the pasta in a large bowl. Pour the sauce over the pasta. Add the cheese and toss to coat. If desired, add the parsley and adjust the seasoning to taste. Serve immediately.