Bring a large pot of water to a rolling boil and salt it generously. Add the linguine and cook until just past al dente so it holds the sauce well, stirring now and then. Before draining, scoop out about half a cup of the starchy pasta water and set it aside.
1 pound long pasta, ½ cup reserved pasta water
While the pasta cooks, add the cottage cheese, Parmesan, half and half, garlic powder, onion powder, salt, and black pepper to a blender. Blend 30 to 60 seconds until completely smooth with no visible curds. It should look like a creamy, pourable sauce.
2 cups cottage cheese, ½ cup Parmesan cheese, ¼ cup half and half, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper
Pour the blended sauce into a large skillet over medium heat. Stir gently and constantly with a wooden spoon until it is hot and the Parmesan has melted in. Keep it at a bare simmer and do not let it boil, which can turn dairy sauces grainy. If it thickens too fast, loosen it with a splash of pasta water or a little more half and half.
½ cup Parmesan cheese
Add the drained linguine straight into the warm sauce and toss until every strand is coated. Drizzle in the reserved pasta water a little at a time until the sauce is silky and clings without being gluey.
1 pound long pasta, ½ cup reserved pasta water
Taste and adjust the salt and pepper. Top with parsley and extra Parmesan and serve right away, while everything is hot and glossy. Cottage cheese Alfredo thickens as it cools, so it is best straight from the stove.
½ teaspoon salt, ½ teaspoon black pepper, 2 tablespoons fresh parsley, parmesan cheese
