Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
While pasta cooks, blend the cottage cheese and milk in a blender until smooth.
In a large pan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Pour the cottage cheese mixture into the pan. Add grated Parmesan cheese. Stir constantly until the cheese melts and the sauce is creamy. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
Add the drained pasta to the sauce, tossing to coat evenly. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley if desired.
Notes
Cook pasta al dente to prevent it from becoming mushy in the sauce.
• Stir the sauce continuously while cooking to prevent it from sticking or burning.
• Add pasta water to adjust the sauce consistency—this starchy water helps thicken the Alfredo sauce.
• Use fresh garlic and Parmesan for the best flavor; pre-packaged versions can't compare.
• Let the dish sit for a few minutes after cooking; it thickens the sauce and melds the flavors.