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High-Protein "Silky" Cottage Cheese Alfredo

Stop worrying about grainy sauce. This High-Protein Cottage Cheese Alfredo uses a "tempering" technique to ensure a perfectly smooth, velvety sauce that packs 25g of protein per serving without a drop of heavy cream. It’s rich, garlicky, and ready in the time it takes to boil the pasta.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Dinner, Main Course
Cuisine Healthy/High-Protein, Italian-American
Servings 4 Servings (Approx. 1.5 cups sauce)

Equipment

  • High-Speed Blender: Essential for removing the curds completely.
  • Large Skillet: For tossing the pasta and sauce (not for boiling the sauce!).
  • Microplane/Grater: For fresh nutmeg and lemon zest.

Ingredients
  

The Base:

  • 1 16oz tub Full-Fat Cottage Cheese (4% is best for texture; low-fat works but is less creamy).
  • ½ cup Freshly Grated Parmesan Cheese Do not use the shaker can! It has anti-caking agents that cause graininess.
  • 1 tsp Cornstarch The secret stabilizer.

The Aromatics:

  • 2 cloves Fresh Garlic or 1 tsp garlic powder if rushing.
  • 1 tbsp Unsalted Butter.
  • 1 tsp Lemon Juice Brightens the flavor.
  • ⅛ tsp Nutmeg The classic Alfredo secret.

The Liquid:

  • ¼ cup Milk Any kind.
  • ½ cup Starchy Pasta Water Reserved from boiling pot.

The Pasta:

  • 1 lb Fettuccine or Linguine.

Instructions
 

  • Boil & Reserve: Boil your pasta in salted water until al dente.
  • Crucial Step: Before draining, scoop out 1 full cup of cloudy, starchy pasta water. You will need this for the sauce. Drain the pasta but do not rinse it.
  • The "Flavor Base" (Optional but Recommended): While pasta boils, melt the butter in your skillet over medium heat. Sauté the garlic cloves for 1-2 minutes until golden (don't burn them). Transfer the garlic and butter into the blender.
  • Quick Version: Skip this and just add raw garlic/powder to the blender, but the sautéed butter adds that "restaurant" richness.
  • Blend & Temper: In the blender, combine the Cottage Cheese, Parmesan, Milk, Cornstarch, Lemon Juice, Nutmeg, and the sautéed garlic butter.
  • The Trick: Add roughly ¼ cup of the hot pasta water to the blender.
  • Blend: Blitz on HIGH for 60 seconds. Do not stop until it is completely smooth and glossy. If it's too thick, add a splash more pasta water.
  • The Toss (Heat Management): Return your drained (hot) pasta to the empty skillet (off the heat!). Pour the blender sauce over the hot pasta. Use tongs to toss vigorously.
  • Why off heat? The residual heat of the pasta is enough to warm the sauce without curdling the cottage cheese proteins. If you need more heat, turn the stove on Low just to warm it through.
  • Adjust Consistency: If the sauce is too thick (gluelike), drizzle in more reserved pasta water 1 tablespoon at a time while tossing until it creates a creamy emulsion.
  • Serve: Top with cracked black pepper, extra parmesan, and fresh parsley. Serve immediately!

Notes

Storage: Store in an airtight container for up to 3 days. To reheat, splash with a little milk and microwave on 50% power in 30-second intervals (stirring in between) to prevent separation.
Protein Boost: Blend in 1/2 cup of white beans (cannellini) for extra fiber and thickness—you won't taste them!
Make it Spicy: Add 1 tsp of Calabrian chili paste to the blender for a "Spicy Vodka" style kick.
Keyword Cottage Cheese Alfredo, Healthy Alfredo Recipe, Keto Friendly Pasta Sauce
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