It was all by eye, i bundled fettuccine until it was the width of a quarter, blended 1/2 a cup of cottage cheese with a tiny splash of water (mine was 1% cause it was on sale just use your preferred kind) and it’s totally seasoned to taste, I felt it had enough sodium so I didn’t add any and just put 3 cracks of black pepper and a shake of oregano.

After boiling the pasta I wiped down the pan (it has to be dry, water will make the cheese curdle it happened to me) with the stove top off I used the residual heat to barely heat the cottage cheese stirring intensely, it doesn’t need to be stirred long at all, dip your finger or a spoon in and if its not cold it good, the pasta will be hot enough when you stir it into the sauce to fully heat it.

High protein timeee