Cottage Cheese Alfredo
Okay, let’s be honest: classic Alfredo is the stuff of creamy dreams, right? But also, the sort of meal you eat, sigh reluctantly, and then spend the rest of the night wondering where your willpower went. So here’s a twist: the very first time I tried this Cottage Cheese Alfredo, I did it because I was so low on groceries, I could see the back wall of my fridge (not even exaggerating). Now, don’t get me wrong—this sauce isn’t going to fool an Italian nonna, but it’s shockingly good, and I find myself making it more often than the “original.” Plus, gets bonus points for being ready in, like, the amount of time it takes to boil pasta.
Some evenings, I throw this together while chatting (okay, griping) about my day with my sister because it’s just that easy. Also, my dog sits right underfoot around step three, because apparently he thinks cottage cheese is a miracle substance. Not sure where he heard that.
Why I Keep Coming Back to This
I make this Cottage Cheese Alfredo when I’m craving something rich but don’t want to have to, you know, take a nap for the rest of the evening. My folks go a bit wild for it (my dad once texted me at work about the leftovers—well, lack thereof). And it’s my fail-safe when friends come over unexpectedly because almost everyone likes pasta…except maybe my friend Greg, who pretends to be low-carb but always has seconds. It’s also one of those “forgiveness” recipes—I’ve chucked in expired parmesan by accident and still enjoyed it. Oh, and if you’ve ever tried to blend a hot sauce and ended up with kitchen shrapnel everywhere, trust me, this one is much lower risk.
What You’ll Need (With My Rambling Notes)
- 1 cup cottage cheese (full fat, low fat—honestly, I grab whatever’s on sale unless I’m feeling fancy)
- 1/2 cup milk (any kind, though I, um, once used oat milk and the world did not end)
- 1/3 cup grated parmesan (please don’t stress; the green can works fine, but the fresh stuff does have that extra zing)
- 2 cloves garlic (or a generous spoonful from a jar, no shame!)
- 2 tbsp butter (salted or unsalted—you’ll just adjust salt to taste)
- Salt and cracked pepper (I eyeball this, because who measures pepper?)
- 1/2 tsp dried Italian herbs, optional (sometimes I do, sometimes I forget and no one notices)
- Pasta of choice, about 12oz (I’m partial to fettuccine, but I’ve subbed spaghetti or even penne when that’s all that’s left in the cupboard)
How I Actually Make It
- Boil your pasta. Get your largest pot (or medium if you’re only cooking for yourself) filled with salty water going on the stove. Add the pasta and cook to al dente. I tend to forget the timer, so I just taste-test at around 8 minutes.
- Make the sauce. Dump the cottage cheese, milk, parmesan, garlic, and Italian herbs (if using) into a blender. Personal admission: I’ve used a stick blender in a tall mug on lazy days and it works just fine, though it gets a bit splashy if you’re impatient.
- Blitz until smooth. This is where I usually sneak a spoonful—sometimes the sauce is SO good I debate making it for lunch sandwiches. If it’s too thick, add a splash more milk and whiz it again.
- Butter up. In a saucepan, melt the butter over medium heat until foamy (don’t let it brown unless you’re going for a nutty vibe, then hey, go wild). Pour in your blended sauce and stir, scraping the corners because it sticks a little at first. Heat gently until everything’s hot, steamy, and you can’t resist inhaling the garlicky goodness. Don’t worry if it looks a bit odd before it smooths out—it always does!
- Drain pasta and toss. Save a bit of pasta water (I nearly always forget, but you only need a splash), toss the pasta right into the pan with Alfredo sauce, and stir until each strand is lovingly coated. Add a little pasta water if you’d like it looser. Hit it with more pepper—I go heavy because my grandma says it ‘wakes up’ the cheese.
- Serve. Dump it into bowls. Tidy plating is optional, but I just pile it on. Top with more parmesan if you’re feeling snazzy.
Some Notes—Learned the Hard Way
- I once tried the “no-blend” shortcut (just mixing everything in a bowl). Honestly? Kinda lumpy and not in a good way. Just blend it.
- If you use non-dairy milk, the sauce won’t get quite as thick, but it’s still really tasty.
- The sauce does thicken a bit as it cools, which I actually like for leftovers. But if you want it silky, eat right away or zap with a bit of milk when reheating.
- I’ve tried adding spinach—wilt it straight into the sauce, surprisingly good!
Who Knew? Variations I’ve Tried
- Add peas or broccoli near the end for color and bite—I do this when I feel like pretending to eat more veg.
- Lemon zest at the very end? Amazing. Brightens up the whole dish. My cousin thought it was weird but then went for seconds.
- Baked it with mozzarella one time…it got a bit rubbery. Maybe don’t do that unless you actually like chewy cheese.
- Tried blending roasted garlic instead of raw. Definitely mellower (my mom prefers it).
About Equipment (And What to Do if You’re Missing Stuff)
I say a blender is kinda key, but honestly? One time I smooshed everything with a potato masher and whisked like mad. It worked, just took a bit of elbow grease. You just want the sauce smooth-ish. (Stick blenders, regular blenders, or food processors all do the trick; use a lidded vessel though, unless you like surprises…)
Keeping It for Later (If It Survives the Night)
Store leftovers in a sealed container in the fridge, lasts 2-3 days. Though honesty time, this has never actually lived past breakfast the next morning in my place. Reheat gently, add a splash of milk if it’s gotten a bit thick.
How I Serve This
I love a big pile of this with a crunchy green salad (honestly, mostly to justify the extra cheese on top). My uncle always adds hot sauce at the table because, well, no one knows why. For special occasions (or when I bought the fancy pasta), I scatter a fistful of chopped parsley over everything.
What NOT to Rush—A Lesson in Patience
I once cranked the heat way up to “speed” the sauce along. Don’t. The dairy can curdle, and you get, um, cheese clumps. Learned that the hard way. Go for low and slow—in fact, this step pairs nicely with a little kitchen dancing.
Real Questions I’ve Gotten (And My Honest Answers)
- Can I use ricotta instead of cottage cheese?
Yeah, probably, though the flavor gets a little sweeter/softer. Actually, I find it works better if you add extra parmesan to punch it up. - Is this healthy?
Well, I mean, it’s lighter than classic Alfredo, but it’s still cheese. So let’s call it “healthier-ish” (with an asterisk, ha). - Will pickier kids eat this?
Mine does, especially if I blend it super smooth. Keep a few noodles plain just in case someone revolts. - Can I freeze the sauce?
Technically yes, but when I defrosted it, the texture was a bit off. Not tragic, just…odd. Better to make fresh (it’s so quick anyway). - How do you avoid lumps?
Blend, blend, blend. And don’t let it boil hard. If it does go lumpy, pretend it’s a rustic style (just kidding—add a splash of milk, whisk hard, and cross your fingers).
Anyway, that’s my cottage cheese Alfredo—easier than finding a matching pair of socks on a Monday morning. Let me know if you try it (or tweak it, or mess it up and still eat it anyway…that’s pretty much how I roll over here).
Ingredients
- 12 oz fettuccine pasta
- 1 cup cottage cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup milk
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley
Instructions
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1Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, then drain and set aside.
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2In a blender or food processor, combine the cottage cheese, milk, and grated Parmesan cheese. Blend until smooth and creamy.
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3In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
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4Pour the cottage cheese mixture into the skillet with the garlic. Stir well and cook for 2-3 minutes until heated through.
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5Season the sauce with salt and black pepper. Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
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6Serve immediately, garnished with chopped fresh parsley and extra Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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