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Preheat the oven to 450°F. Place the onions (or shallots) and garlic in a cast iron skillet. Drizzle with olive oil and sprinkle with thyme, sage, salt, and pepper.
Roast for 20–30 minutes, until tender and golden. Let cool slightly.
Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
Blend the roasted onions (or shallots) and garlic with the butter until smooth.
In the same pot used for the pasta, combine the blended mixture and the cooked pasta over low heat. Add ¼ cup Parmesan and a splash of pasta water, stirring until the sauce coats the noodles. Add more pasta water as needed until the sauce becomes silky.
Season with additional salt and pepper, if needed. Serve warm, topped with the remaining Parmesan