Preparation Steps

• Boil the pasta: Fill a large pot with water and season it with a generous pinch of salt — this is your first chance to flavor the pasta, so don’t skip it. Bring the water to a rolling boil, then add the linguine and cook according to the package directions until it hits your perfect texture. I like mine just a touch past al dente for cream sauces because it holds onto the sauce so well. Give it an occasional stir so the noodles don’t stick together.
• Blend the Alfredo sauce: While the pasta cooks, add the cottage cheese, Parmesan, half and half, garlic powder, onion powder, salt, and black pepper to a blender. Blend until completely smooth, about 30–60 seconds depending on your blender. If the mixture still looks a little thick or you can see tiny specks of cottage cheese, keep blending. You’re aiming for a silky, yogurt-like consistency.
• Warm the sauce: Pour the blended sauce into a large skillet over medium heat. Cottage cheese sauces can thicken quickly, so stay nearby. Stir gently as it warms; you want it heated through and the Parmesan fully melted, but you don’t want it to boil. A soft, gentle simmer is perfect. If the sauce tightens up more than you’d like, just add a splash of pasta water or a little more half and half to loosen it.
• Combine pasta and sauce: Once the linguine is cooked, reserve about 0.5 cup of the starchy pasta water, then drain the rest. Add the pasta straight into the warm sauce and toss with tongs until every strand is coated. If it looks too thick, drizzle in the pasta water a little at a time until you reach that dreamy, creamy consistency.
• Serve: Taste and adjust the seasoning as needed. Add chopped parsley for a pop of freshness, and extra Parmesan if you like. Serve immediately while the sauce is silky and hot — cottage cheese Alfredo thickens as it cools, so it’s best enjoyed right away!