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Cottage Cheese Alfredo

A silky high-protein alfredo made by blending cottage cheese with Parmesan, garlic and pasta water. No heavy cream, ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fettuccine or penne
  • 1 1/2 cups full-fat cottage cheese
  • 3/4 cup freshly grated Parmesan plus more for serving
  • 1 tablespoon butter
  • 3 garlic cloves minced
  • 1/2 cup warm pasta water plus more as needed
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground nutmeg optional
  • 1/2 teaspoon black pepper
  • Salt to taste
  • Chopped fresh parsley for serving

Equipment

  • High-speed blender or food processor (for the sauce)
  • Large skillet (for warming the sauce and tossing the pasta)
  • Large pot (for boiling the pasta)

Method
 

  1. Step 1: Cook the pasta until al dente. Reserve 1 cup of pasta water, then drain.
  2. Tip: Salt the water well, because the sauce is mild.
  3. Step 2: Melt the butter in a skillet over medium-low heat and cook the garlic for 30 to 60 seconds.
  4. Step 3: Blend the cottage cheese, Parmesan, 1/2 cup pasta water, lemon juice, nutmeg and pepper until completely smooth.
  5. Tip: Blend for a full minute to get rid of every curd.
  6. Step 4: Pour the sauce into the skillet and warm gently for 2 to 3 minutes without boiling.
  7. Step 5: Add the pasta and toss, adding pasta water a tablespoon at a time until glossy.
  8. Step 6: Season with salt and serve right away with Parmesan, pepper and parsley.

Notes

Use full-fat cottage cheese and freshly grated Parmesan for the smoothest sauce.
Leftovers keep up to 3 days. Reheat gently with a splash of milk or water.