Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.

In a large Skillet over medium heat, melt the 2 tbsp unsalted butter. Add the minced 4 cloves garlic minced 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 2 cups full-fat cottage cheese mixture. Stir well to combine with the 4 cloves garlic minced 2 tbsp unsalted butter. Add ¼ cup of the reserved pasta of choice and stir until the sauce is smooth and gently simmering, about 2–3 minutes. Add more pasta of choice a splash at a time if the sauce seems too thick.

Add the drained 12 oz fettuccine or pasta of choice directly to the Skillet and toss well to coat every strand in the sauce. If needed, add a little more pasta of choice to reach your desired consistency. Taste and adjust 1 tbsp kosher salt for pasta water and ¼ tsp black pepper freshly ground. Serve immediately, topped with extra ½ cup Parmesan cheese freshly grated, plus more for serving and fresh 2 tbsp fresh parsley chopped.