Fettuccinie alfredo with thyme roasted pearl onions

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


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




  • Preheat the oven to 400 degrees and set a pot of salted water to boil

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)