Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve 1 cup of pasta water before draining.

Blend the sauce base. In a blender, add cottage cheese, milk, 1/4 cup of the Parmesan, lemon juice, a pinch of salt, and a grind of pepper. Blend until completely smooth and silky, 30–60 seconds. The sauce should look like thick cream.

Sauté the aromatics. In a large skillet over medium heat, melt the butter. Add garlic and cook until fragrant, about 30–45 seconds. Don’t let it brown.

Combine sauce and aromatics. Reduce the heat to low. Pour the blended cottage cheese mixture into the skillet with the garlic. Stir gently and warm through. If it seems very thick, add a splash of pasta water to loosen.

Add Parmesan and seasonings. Stir in the remaining Parmesan, a pinch of nutmeg, and red pepper flakes if using. Taste and adjust with salt, pepper, and an extra squeeze of lemon as needed. Keep the heat low to avoid scorching.

Toss with pasta. Add the drained pasta to the skillet and toss until every strand is glossy and coated. Use reserved pasta water, a few tablespoons at a time, to reach a velvety, clinging consistency.

Finish and serve. Top with chopped parsley and more Parmesan. Serve hot with a side salad or steamed broccoli for balance.