Pasta Alfredo Cottage Hack (Printable)

Creamy pasta with cottage cheese and Parmesan for a lighter twist on classic Alfredo.

# What You 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 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, for serving

# How to Make It:

01 - Boil salted water in a large pot. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the pasta.
02 - Combine cottage cheese, milk, and Parmesan in a blender or food processor. Blend until completely smooth and creamy.
03 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
04 - Pour the blended cheese mixture into the skillet. Season with salt, pepper, and nutmeg if using. Stir gently and warm for 2 to 3 minutes without boiling.
05 - Add drained pasta to the skillet and toss to coat with sauce. Adjust consistency by adding reserved pasta water gradually as needed.
06 - Plate immediately, garnishing with chopped parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • It comes together faster than you'd expect for something this creamy and satisfying.
  • Cottage cheese sneaks in protein without the guilt or the heaviness of traditional cream-based versions.
  • Your kitchen smells incredible with minimal fuss, making weeknight cooking feel effortless.
02 -
  • The blending step is non-negotiable—lumpy cottage cheese will never smooth out, no matter how long you stir it in the pan.
  • Pasta water is your friend: it thickens the sauce naturally with starch, so add it slowly rather than thinning everything out with extra milk after the fact.
  • Don't let the sauce bubble hard or boil; cottage cheese can separate if it gets too hot, turning grainy and broken-looking even if it still tastes okay.
03 -
  • Use a blender instead of a food processor if you have both—it creates a silkier, more emulsified sauce with less risk of specks.
  • Save the pasta water and use it as your secret weapon for sauce thickness rather than guessing or adding more milk later.
  • A tiny crack of nutmeg is enough—too much makes it taste medicinal, but just right makes people ask what your secret ingredient is.
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