Pasta Alfredo Cottage Hack (Printable)

Creamy pasta with cottage cheese sauce offers a rich, quick, and satisfying meal with Italian-American flair.

# What You'll Need:

→ 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 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon salt
09 - Pinch freshly grated nutmeg (optional)

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Extra grated Parmesan, for serving

# How to Make It:

01 - Boil the pasta in a large pot of salted water until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
02 - Blend cottage cheese, milk, and Parmesan cheese in a blender or food processor until completely smooth and creamy.
03 - Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, taking care not to brown it.
04 - Pour the blended mixture into the skillet. Season with salt, black pepper, and nutmeg if using. Stir gently and warm for 2 to 3 minutes without boiling.
05 - Add the drained pasta to the skillet and toss to coat evenly with the sauce. Adjust thickness by adding reserved pasta water gradually as needed.
06 - Serve immediately, garnished with chopped parsley and additional grated Parmesan cheese.

# Expert Suggestions:

01 -
  • It tastes like proper Alfredo but leaves you feeling light and energized, not weighed down.
  • The whole thing comes together faster than takeout, and your kitchen smells incredible.
  • Cottage cheese does the heavy lifting so you're not standing over a pot of cream, panicking.
02 -
  • If your blended sauce looks even slightly grainy, it means the cottage cheese wasn't smooth enough—don't skip time in the blender, even if it feels excessive.
  • Never let the sauce boil once it's in the skillet; boiling breaks the delicate emulsion and you'll end up with something separated and sad.
  • Pasta water is your best friend—it's starchy and helps the sauce cling to the noodles in a way that plain milk can't match.
03 -
  • Grate your own Parmesan the day before if possible—it melts and incorporates more smoothly than pre-shredded, which is coated with anti-caking agents.
  • Save your pasta water even if you think you won't need it; the starch transforms a thick sauce into something glossy and graceful in seconds.
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