Ingredients:

  • 14 oz (400 g) Fettuccine, Penne, or Linguine
  • 1 Tbsp (15 g) Kosher salt (for pasta water)
  • 2 cups (450 g) Full-fat Cottage Cheese (4% milk fat recommended)
  • 1/2 cup (60 g) Freshly Grated Parmesan Cheese, plus extra for garnish
  • 1/2 cup (120 mL) Reserved Pasta Water
  • 2 large Garlic Cloves
  • 2 Tbsp (30 g) Unsalted Butter (optional)
  • 1/4 cup (60 mL) Whole Milk or Half-and-Half
  • 1/2 tsp (2 g) Freshly Ground Black Pepper
  • Fine Sea Salt, To taste
  • Pinch Freshly Grated Nutmeg
  • 1 Tbsp (15 mL) Fresh Parsley or Chives (chopped, for garnish)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until perfectly al dente. Just before draining, reserve at least 1 cup (240 mL) of the starchy cooking water. Drain the pasta and set aside.
  2. Combine the cottage cheese, 1/2 cup grated Parmesan, garlic cloves, whole milk/half-and-half, salt, pepper, and a pinch of nutmeg in a high-powered blender. Process on high speed for 45 to 60 seconds until the mixture is completely smooth and velvety—no curds should remain.
  3. Melt the butter (if using) in a large skillet over low heat. Pour the blended sauce into the skillet. Stir gently and allow it to warm for 2-3 minutes. Ensure the sauce steams slightly but does not come to a full boil.
  4. Gradually stream in the reserved hot pasta water, 2 tablespoons at a time, stirring constantly until the sauce reaches your desired smooth, coating consistency.
  5. Add the drained al dente pasta directly into the sauce skillet. Toss vigorously for 1-2 minutes until every strand is thoroughly coated and the sauce emulsifies beautifully. Taste and adjust final seasoning with salt and pepper.
  6. Divide the pasta among serving bowls immediately. Garnish generously with extra grated Parmesan cheese and chopped fresh parsley or chives.