Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Crucially, before draining, reserve at least 1 cup of the starchy pasta water. This liquid gold is the key to a perfect sauce. Drain the pasta and set it aside.

Blend the Sauce: While the pasta cooks, combine the cottage cheese, milk, grated Parmesan cheese, garlic, salt, and pepper in a blender.

Achieve Peak Creaminess: Blend on high until the sauce is completely smooth and velvety. For a high-speed blender, this takes about 1-2 minutes. Scrape down the sides as needed to ensure no curds remain. *(See our tips below for standard blenders).*

Heat Gently: Transfer the blended sauce to a large skillet or saucepan. Warm the sauce over very low heat, stirring continuously, until it's just heated through. Do not let it simmer or boil, as high heat will cause the proteins to separate and become grainy.

Combine and Emulsify: Add the drained, hot pasta directly into the warm sauce. Toss thoroughly to coat every noodle.

Adjust Consistency: If the sauce seems too thick, stir in the reserved pasta water, 1-2 tablespoons at a time, until it reaches your desired luxurious consistency. The starch in the water helps the sauce cling perfectly to the pasta.

Serve Immediately: Plate the pasta and garnish with a generous amount of extra grated Parmesan cheese and a few cracks of fresh black pepper.