Cottage Cheese Alfredo Sauce

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  8 oz Pasta, Fettuccine, White, Dry
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  16 oz Cottage Cheese (2%)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.5 cup 2% Milk
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  1 Garlic(3g)
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  Kosher salt (as needed)
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  Parsley, Fresh
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  Freshly ground black pepper

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package directions until al dente, about 8–10 minutes, stirring occasionally. Reserve 1 cup of pasta cooking liquid, then drain the pasta in a colander.
2. 2While the pasta cooks, combine the cottage cheese, Parmesan, milk, and fresh garlic in a blender or food processor. Blend until completely smooth, about 1–2 minutes, scraping down the sides as needed.
3. 3Pour the cottage cheese sauce into a wide skillet and warm over low heat, about 2–3 minutes, stirring constantly—do not allow it to simmer or the sauce will curdle and tighten.
4. 4Add the drained pasta to the skillet and toss gently to coat, about 1–2 minutes over low heat. Add reserved pasta water 2–3 tablespoons at a time until the sauce reaches a silky, pourable consistency that lightly coats the noodles.
5. 5Taste and adjust salt as needed (cottage cheese brands vary in sodium content). Remove from heat and stir in the fresh parsley.
6. 6Divide the pasta evenly into 4 airtight containers while hot. Top each portion with cracked black pepper and additional grated Parmesan.
7. 7Allow containers to cool to room temperature, about 20 minutes, before sealing and refrigerating for up to 4 days. Reheat individual portions in a microwave with a splash of milk, stirring halfway through, until warmed through.