Ingredients:
- 14 oz Fettuccine or Linguine pasta
- Kosher salt (for boiling water)
- 2 cups Full-fat Cottage Cheese (small curd preferred)
- 1/2 cup Milk (whole milk or half-and-half) OR Pasta Water
- 1/2 cup Freshly Grated Parmesan Cheese (plus extra for serving)
- 2 tbsp Unsalted Butter
- 2 cloves Garlic, minced
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Freshly Ground Black Pepper
- To taste Kosher salt
- 1/4 cup Reserved Pasta Water (if needed for consistency)
- 2 tbsp Fresh Parsley, chopped (for garnish)
Instructions:
- Boil Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, scoop out and reserve at least 1 cup (240ml) of the starchy cooking water. Drain the pasta and set aside.
- Prepare the Cottage Cheese Base: Combine the cottage cheese, milk (or half of the Parmesan, if using pasta water later), Parmesan cheese, nutmeg, pepper, and a pinch of salt in a high-speed blender. Blend on high until the mixture is completely smooth and no grains or lumps of cottage cheese remain (usually 30–60 seconds).
- Sauté Aromatics: Melt the butter in the large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Do not allow the garlic to brown.
- Heat the Sauce: Reduce the heat to low. Pour the blended cottage cheese mixture into the skillet. Stir constantly for 2–3 minutes until the sauce is warmed through, ensuring it does not come to a boil.
- Adjust Consistency: If the sauce appears too thick, slowly whisk in reserved pasta water, one tablespoon at a time, until the desired creamy consistency is achieved. Taste and adjust seasoning (salt and pepper).
- Toss and Serve: Add the drained pasta directly to the sauce in the skillet. Toss gently but quickly until every strand is coated. If the sauce seems too tight, add a final splash of reserved pasta water.
- Garnish and Plate: Serve immediately, topped with extra grated Parmesan cheese and fresh chopped parsley.