Pasta Alfredo Cottage Hack (Printable)

Creamy Alfredo with cottage cheese for a light, rich pasta sauce that's quick and satisfying.

# Components:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Alfredo Sauce

02 - 1 cup low-fat cottage cheese
03 - 1/2 cup whole or 2% milk
04 - 1/2 cup grated Parmesan cheese
05 - 2 tbsp unsalted butter
06 - 2 cloves garlic, minced
07 - 1/4 tsp freshly ground black pepper
08 - 1/4 tsp salt
09 - Pinch of freshly grated nutmeg (optional)

→ Garnish

10 - 2 tbsp chopped fresh parsley
11 - Extra grated Parmesan, to serve

# Method:

01 - Boil fettuccine or linguine in salted water until al dente, reserving 1/2 cup of pasta water before draining.
02 - Blend cottage cheese, milk, and Parmesan until smooth and creamy.
03 - Melt butter in a skillet over medium heat, then add minced garlic and cook for 1 minute until fragrant without browning.
04 - Pour blended cheese mixture into the skillet, season with salt, pepper, and nutmeg if used, then gently heat for 2 to 3 minutes without boiling.
05 - Add drained pasta to the sauce, tossing to coat evenly; adjust sauce consistency with reserved pasta water as needed.
06 - Plate immediately, garnishing with chopped parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • It tastes decadently creamy but won't leave you feeling stuffed for hours.
  • Ready in 25 minutes, which means weeknight dinners feel fancy without the stress.
  • The cottage cheese secret keeps costs low while delivering restaurant-quality results.
02 -
  • Never boil the sauce once the cottage cheese mixture is in the skillet—high heat will make it split and look curdled instead of creamy.
  • Pasta water is your friend; adding it gradually lets you control the sauce thickness and also helps it cling to the noodles better than if you skip it.
03 -
  • Blend your cottage cheese mixture a full two minutes until it's completely smooth—this is the single most important step for getting that silky texture.
  • Use a thermometer if you're nervous about overcooking: you're aiming for around 160-165°F, which is warm enough to serve but cool enough to stay creamy.
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