Ingredients:

  • 12 oz / 340 g Dried Pasta (Fettuccine or Rigatoni recommended)
  • 1 Tbsp Coarse Sea Salt (for the pasta water)
  • 1 ½ cups / 360 g Full-Fat (or 2%) Cottage Cheese
  • ½ cup / 120 ml Milk (Whole milk recommended)
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Cracked Black Pepper
  • 2 Tbsp / 30 g Unsalted Butter
  • 3 large cloves Garlic, minced (or 1 Tbsp pre-minced)
  • 1 cup / 100 g Freshly Grated Parmesan Cheese (plus extra for serving)
  • Pinch Freshly Grated Nutmeg (optional)
  • 2-4 Tbsp Reserved Pasta Cooking Water
  • Fresh Parsley or Chives, chopped (for garnish)

Instructions:

  1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes).
  2. Reserve Water: Before draining, carefully scoop out and reserve ½ cup (120ml) of the starchy pasta cooking water.
  3. Drain: Drain the pasta and set it aside.
  4. Blend the Base: In the blender or food processor, combine the cottage cheese, milk, salt, and pepper. Blend on high until the mixture is completely smooth and resembles a thick, pourable cream (this may take 1-2 minutes, scraping down the sides as needed).
  5. Sauté the Aromatics: Melt the butter in the medium saucepan or skillet over medium-low heat. Add the minced garlic and sauté for 60 seconds, or until fragrant. Do not allow the garlic to brown or burn.
  6. Add the Cottage Cheese Base: Pour the blended cottage cheese mixture into the saucepan with the garlic butter. Stir continuously and heat gently for 2-3 minutes. Do not boil the sauce; just warm it through.
  7. Whisk in the Parmesan: Remove the saucepan from the heat. Gradually whisk in the grated Parmesan cheese and the pinch of nutmeg until the sauce is smooth and homogeneous.
  8. Adjust Consistency: If the sauce seems too thick, whisk in the reserved pasta water, 1 tablespoon at a time, until the desired silky consistency is reached. Taste and adjust seasoning (more salt/pepper) if necessary.
  9. Toss and Serve: Add the drained pasta directly into the sauce. Toss gently to coat every strand thoroughly. Serve immediately, garnished with fresh herbs and extra Parmesan.