Ingredients:
- 14 oz Pasta (Fettuccine, Rigatoni, or Penne)
- Kosher Salt, to taste
- 2 cups Full-Fat Cottage Cheese (4% milkfat recommended)
- 1/2 cup Grated Parmesan Cheese (freshly grated)
- 1/2 cup Reserved Pasta Water or Chicken Broth
- 2 tbsp Unsalted Butter
- 3 medium Garlic Cloves, minced
- 1/2 tsp Freshly Ground Black Pepper
- Pinch of Freshly Grated Nutmeg
- 1 tbsp Fresh Parsley, chopped (for garnish)
- Extra Parmesan (optional, for garnish)
Instructions:
- Boil the Pasta: Bring a large pot of heavily 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.
- Prepare the Smooth Sauce Base: Combine the cottage cheese, the grated Parmesan, 1/2 cup (120 ml) of the reserved pasta water (or broth), black pepper, and nutmeg in a high-speed blender or food processor. Blend on high speed until the mixture is completely smooth and velvety, with zero visible curds. Taste and adjust salt if necessary.
- Sauté Aromatics: Melt the butter in a large skillet or sauté pan over medium heat. Add the minced garlic and sauté for about 30–60 seconds, until fragrant and just lightly golden brown. Do not allow the garlic to burn.
- Heat the Sauce: Reduce the heat to low. Pour the blended cottage cheese mixture into the skillet with the garlic butter. Stir continuously and heat gently for 2–3 minutes, until the sauce is warmed through but not boiling (boiling may cause the sauce to separate).
- Combine and Emulsify: Add the drained, cooked pasta directly to the sauce in the skillet. Toss vigorously to coat every strand. If the sauce appears too thick, slowly add the remaining reserved pasta water, 2 tablespoons at a time, until the sauce clings beautifully and forms a tight, creamy emulsion.
- Finish and Serve: Transfer the pasta immediately to serving bowls. Garnish generously with fresh parsley and an extra sprinkle of Parmesan.