Ingredients:

  • 16 oz Cottage Cheese (4% milk fat preferred)
  • 1/2 cup Chicken or Vegetable Broth
  • 1/2 cup Grated Parmesan Cheese
  • 1 Tbsp Unsalted Butter (or Olive Oil)
  • 2 large Garlic Cloves, finely minced
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Cracked Black Pepper
  • 12 oz Fettuccine, Linguine, or desired pasta
  • 1 cup Reserved Pasta Water (approx.)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. While the water heats, mince the garlic.
  2. Add pasta to the boiling water and cook according to package directions until al dente. Before draining, carefully scoop out and reserve at least 1 cup (240 mL) of the starchy cooking water. Drain the pasta and set aside.
  3. Melt the butter or oil in a small saucepan over medium heat. Add the minced garlic and sauté for 30–60 seconds, until fragrant but not browned. Remove from heat.
  4. Create the Sauce Base: Combine the cottage cheese, broth, salt, and pepper in a high-speed blender. Blend on high speed for 1–2 minutes until the mixture is completely smooth and resembles thick, heavy cream, ensuring no graininess remains.
  5. Assemble and Heat Sauce: Pour the smooth cottage cheese mixture into the saucepan containing the sautéed garlic. Stir in the grated Parmesan cheese. Heat the sauce gently over medium-low heat, stirring constantly, until warm and the Parmesan has melted. Do not allow the sauce to boil.
  6. Combine and Emulsify: Add the drained pasta directly to the sauce. Ladle in the reserved pasta water, 1/4 cup (60 mL) at a time, tossing vigorously until the sauce adheres beautifully to the noodles and reaches a creamy, glossy consistency.
  7. Serve immediately, garnished with extra Parmesan and cracked black pepper.