Boil the pasta. Bring a large pot of salted water to a rolling boil. Add your pasta and cook until just shy of al dente. Reserve 1–1.5 cups of pasta water before draining.

Blend the base. In a blender, combine cottage cheese, 3 tablespoons grated Parmesan, 1 tablespoon olive oil, a pinch of salt, and a splash (about 1/4 cup) of hot pasta water. Blend until completely smooth and glossy, about 30–60 seconds.

Sauté the garlic. In a large skillet over low heat, warm 1 tablespoon olive oil and 1 tablespoon butter (if using). Add minced garlic and cook gently until fragrant, 30–60 seconds. Don’t brown it.

Build the sauce. Pour the blended cottage cheese into the skillet with the garlic. Stir in more Parmesan (about 1/2 cup) and a squeeze of lemon juice. Add 1/4 cup hot pasta water and whisk until smooth and steamy. Keep heat low to prevent curdling.

Toss with pasta. Add the drained pasta directly into the skillet. Toss and add more pasta water as needed, a splash at a time, until the sauce coats the noodles and looks silky.

Season and finish. Add lemon zest, black pepper, and more Parmesan to taste. If you like heat, sprinkle in red pepper flakes. Adjust salt last.

Serve immediately. Top with chopped parsley and extra Parmesan. The sauce is at its best right off the heat.