Ingredients

• 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

Directions

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

Notes