Grammy's Kitchen · Alfredo Sauce · Cottage Cheese Alfredo Sauce
One of 36 alfredo sauce recipes we measured
1 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| emulsifier | 0% | 43% |
| aromatics | 0% | 2% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 ounces fettuccine (or long pasta, pasta water reserved) |
| 170 g | 1 1/2 cups cottage cheese (full fat is best) |
| 25 g | 1/4 cup shredded Parmesan cheese (more for serving) |
| 1 g | 1/4 teaspoon onion powder |
| 1 pinch ground nutmeg | |
| 14 g | 1 tablespoon olive oil |
| 3 g | 1 clove garlic (minced) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| chopped fresh parsley (for garnish, optional) |
Method: 6 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Excellent recipe and I appreciate the healthier high protein option. Note - my sauce separates due to leaving the heat too high but I fixed it with about a quarter cup of heavy cream. Still healthy and very delicious!” — a cook, 5.0★