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Cottage Cheese Alfredo

Skip the restaurant and try making this creamy, high-protein Alfredo recipe made with cottage cheese from a DFA farmer-owned brand at home. 

Products from DFA farmer-owned brands are sustainably made using dairy from local DFA farms. Some farmers are even using anaerobic digesters to turn food waste and cow manure into energy that powers their farms, homes and communities. That means when you use a DFA farmer-owned brand of cottage cheese for this Alfredo recipe, you’re helping communities just like yours power up. 

Learn how you can prepare a sustainable meal at home by following our recipe below. 
Bowl of cottage cheese on a table next to grated Parmesan cheese, cottage cheese and three slices of bread. Bowl of cottage cheese on a table next to grated Parmesan cheese, cottage cheese and three slices of bread.
View recipe

Cottage Cheese Alfredo

Skip the restaurant and try making this creamy, high-protein Alfredo recipe made with cottage cheese from a DFA farmer-owned brand at home. 

Products from DFA farmer-owned brands are sustainably made using dairy from local DFA farms. Some farmers are even using anaerobic digesters to turn food waste and cow manure into energy that powers their farms, homes and communities. That means when you use a DFA farmer-owned brand of cottage cheese for this Alfredo recipe, you’re helping communities just like yours power up. 

Learn how you can prepare a sustainable meal at home by following our recipe below. 
View recipe

Cottage Cheese Alfredo

Ingredients
8 ounces fettuccine pasta 
2 tablespoons olive oil 
½ large white onion, minced 
¾ teaspoon sea salt, separated 
4 cloves garlic, minced 
1 cup cottage cheese or milk from a local DFA farmer-owned brand (2% or whole) 
2 tablespoons heavy cream from a local DFA farmer-owned brand 
3 tablespoons starchy pasta water, reserved 
1 tablespoon fresh parsley, chopped 
2–3 tablespoons grated Parmesan cheese 
Salt and pepper, to taste 

Method
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7–9 minutes. 

While the pasta is cooking, heat the olive oil over medium-high heat.  

Once fragrant, add the onion and season with ¼ teaspoon of salt.  

Sauté for 4–5 minutes; then add the garlic and sauté for an additional 1 minute. Remove from heat and set aside to cool.  

Set aside ½ cup of pasta water before straining. Once strained, rinse your noodles with water and set aside.  

Add the cottage cheese, heavy cream, remaining salt, onions and garlic to a high-speed blender; blend on high for about 30 seconds, until smooth.  

Add 3 tablespoons of pasta water to the blender and blend on high for an additional 2 minutes. The mixture should be bubbly and almost frothy.  

Transfer the pasta back into the pot and pour the Alfredo sauce over the pasta and toss. Heat over low heat until it reaches the desired temperature.  

Top with fresh parsley, grated Parmesan cheese, salt and pepper.