Ingredients:

  • 1 lb Fettuccine or Linguine
  • Salt, to taste (for pasta water)
  • 5 cups Cottage Cheese (2% or Whole Milk)
  • 1/2 cup Parmesan Cheese, finely grated (plus more for garnish)
  • 1/4 cup Milk (whole or 2%)
  • 1/2 tsp Black Pepper (freshly ground)
  • Pinch of Nutmeg
  • 2 Tbsp Unsalted Butter
  • 3 cloves Garlic, minced
  • 1/2 to 3/4 cup Reserved Pasta Water

Instructions:

  1. Boil Pasta: Bring a heavily salted large pot of water to a rolling boil. Cook the pasta according to package directions until al dente. Before draining, reserve at least 1 cup (240 ml) of the starchy cooking water. Drain the pasta and set aside.
  2. Prepare Sauce Base: Combine the cottage cheese, grated Parmesan, milk, black pepper, and nutmeg in a high-speed blender or food processor. Blend thoroughly for 1–2 minutes until the mixture is perfectly smooth and velvety, ensuring no cottage cheese curds remain.
  3. Sauté Aromatics: Melt the butter in the large skillet over medium-low heat. Add the minced garlic and sauté gently for 30–60 seconds, until fragrant but not browned.
  4. Heat the Sauce: Reduce the heat to low. Pour the blended cottage cheese mixture into the skillet with the butter and garlic. Stir continuously for 2–3 minutes to heat the sauce through, ensuring it does not boil, as boiling can cause separation.
  5. Emulsify the Sauce: Gradually whisk in 1/2 cup (120 ml) of the reserved hot pasta water, adding it tablespoon by tablespoon, until the sauce reaches your desired consistency—it should be creamy and coat the back of a spoon. Taste and adjust salt if necessary.
  6. Combine and Toss: Add the drained pasta directly into the skillet with the sauce. Toss vigorously for 1–2 minutes until the pasta is fully coated and the sauce has thickened slightly due to the residual starch.
  7. Serve: Transfer immediately to bowls, garnishing generously with extra grated Parmesan and fresh cracked pepper.