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Go for a creamy Alfredo that won't weigh you down—thanks to smooth cottage cheese, this pasta feels light but still totally luxe. It's perfect when you want something tasty fast, whether that's a quick lunch or a chill dinner twist for fans of the classic dish.
This idea came to me when I needed comfort food but had no cream left. My husband never guessed the difference and now asks for it every few weeks!
Tasty Ingredients
- Fresh parsley for topping: gives the dish color and a bright taste, use flat-leaf for the most flavor
- Grated parmesan for topping: adds a punch at the end, go for good cheese!
- Salt: brings out everything—taste after mixing before adding more
- Milk: use any kind you want—almond keeps it light, but oat or whole milk are fine
- Ground black pepper: grind fresh for the sharpest flavor kick
- Parmesan cheese: grate it just before so it's extra rich, skip anything pre-shredded
- Garlic: go for fresh cloves, no sprouts, for a cozy aroma
- Butter: softens the sauce and helps blend, get unsalted to taste for yourself
- Cottage cheese: pick whole or 2% for creamy results—nonfat if you're keeping it light
- Fettuccine pasta: bronze-cut noodles catch the sauce best, but use what you like
Simple Step Guide
- Dress and Serve:
- Spoon over some more parmesan and scatter parsley before serving. Eat while warm and enjoy how creamy it is!
- Mix Pasta With Sauce:
- Don't add hot pasta—let it cool a minute. Pour on your creamy sauce and toss until all noodles are coated. Taste, then adjust salt or pepper if you think it needs more.
- Add Salt to the Sauce:
- Start slow when seasoning because parmesan is salty. Taste as you go and stop when it pops.
- Blend Everything:
- Throw cottage cheese, melted garlic-butter, milk, parmesan, and pepper into your blender. Crank it up until the sauce is super smooth.
- Warm Up Garlic and Butter:
- Put butter and chopped garlic in a small bowl and heat in the microwave or a pan—this wakes up the garlic and flavors the butter right away. Keep your cottage cheese in a separate bowl for now.
- Boil Your Pasta:
- Cook the fettuccine in salty boiling water until it's just soft enough to bite but still a bit firm. Stir a couple of times so it doesn't clump. Once it's ready, drain right away.
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Whenever I use fresh parmesan blocks, it’s a treat. The kids compete for seconds and love twisting the long noodles. Even my pickiest suddenly wants dinner when cottage cheese is in the fridge.
Leftover Tips
Stash extra portions in a lidded container in the fridge—okay for up to three days. To warm up, put it in a pan on medium-low, splash in some milk, and stir until it gets creamy. Boiling it? Skip that because it’ll split. Don’t freeze; the sauce just won't come back together after thawing, so aim to finish it fresh.
Try These Swaps
Change out fettuccine for any pasta you’ve got—penne, whole wheat, or even rigatoni will work. Not into cottage cheese? Ricotta is a solid backup but a little less zippy. Any unsweetened milk—dairy or not—fits fine. For gluten-free, just grab your favorite gluten-free pasta instead.
What to Eat With It
This Alfredo goes great next to a leafy salad or some roasted veg. Want more protein? Toss in grilled chicken, shrimp, or some mushrooms. I love mopping up the last bits with garlic bread—nothing wasted!
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Story Behind the Dish
Back in Italy, Alfredo’s all about butter and parmesan, but here in the US, it’s famous for being super creamy. This twist keeps things cozy but lighter, so you can make it anytime. You’ll love how cottage cheese makes it taste just as rich while feeding everyone with less fuss.
Frequently Asked Questions
- → What's the trick for a silky smooth sauce?
Blend the cottage cheese and sauce stuff until it's super smooth. If you've got a high-speed blender, even better—it'll make everything extra creamy.
- → Could I swap out the pasta shape?
Sure, switch it up with your favorite noodles. Just make sure you cook them a bit firm so they don't go mushy.
- → Sauce is too thick, now what?
Pour in a splash of milk, blend again and check the texture until it's just right. Don't toss in hot pasta water—stick to milk so it stays smooth.
- → Best way to reheat so it stays creamy?
Warm it up slow and low on the stove, adding extra milk if you need. This way, the sauce won't turn grainy or dry out.
- → Any swaps for parmesan?
You can use pecorino or Grana Padano instead of parmesan. Just know the taste will be a little different.