About this recipe

A viral, high-protein twist on classic fettuccine Alfredo — blended cottage cheese creates a silky, creamy sauce that's lighter than the original but just as indulgent-tasting. Ready in under 30 minutes and family-approved, this is the weeknight pasta upgrade everyone's talking about.

Instructions

1. 1

   Bring a large pot of water to a boil and add 1 tablespoon of kosher salt. Cook the fettuccine noodles according to package directions until al dente. Before draining, scoop out at least ½ cup of pasta cooking water and set aside. Drain the pasta and set aside.

2. 2

   While the pasta cooks, add the cottage cheese, grated Parmesan cheese, salt, black pepper, and nutmeg (if using) to a blender. Blend on high for 60–90 seconds until completely smooth and creamy with no visible curds. Set aside.

3. 3

   In a large skillet over ^[medium heat], melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant and just golden — do not let it brown. Reduce the heat to ^[medium-low], then pour in the blended cottage cheese mixture. Stir well to combine with the garlic butter. Add ¼ cup of the reserved pasta cooking water and stir until the sauce is smooth and gently simmering, about 2–3 minutes. Add more pasta cooking water a splash at a time if the sauce seems too thick.

4. 4

   Add the drained fettuccine noodles directly to the skillet and toss well to coat every strand in the sauce. If needed, add a little more pasta cooking water to reach your desired consistency. Taste and adjust salt and black pepper. Serve immediately, topped with extra Parmesan cheese and fresh parsley.