High-Protein Alfredo with Hard-Boiled Eggs
Recipe from Jasmine Hyare, from their Instagram videoWritten down by ReelsMeals from the caption and voiceover.
- 17 min
- Serves 2
- 12 ingredients
- Simmered
The only one of the 3 with cottage cheese, hard-boiled eggs, cornstarch and parsley.
Ingredients
- 1 cupcottage cheese
- 2hard-boiled eggs
- 1/3 cupParmesan cheese
- 3/4 cupmilk
- 1/2 tspcornstarch
- 1 tspgarlic powder
- 1/2 tspItalian seasoning
- 1/2 tspsalt
- 1/4 tspblack pepper
- 12 ozfettuccine
- to tastefresh parsley
- to tasteextra Parmesan
How it goes
Bring a large pot of salted water to a boil; add the fettuccine and cook according to package directions until al dente, about 9–11 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
While the pasta cooks, peel the hard‑boiled eggs and set them aside.
In a blender, combine the cottage cheese, peeled hard‑boiled eggs, freshly grated Parmesan, milk, cornstarch, garlic powder, Italian seasoning, salt, and black pepper.
Blend on high speed for 30–45 seconds, stopping to scrape down the sides, until the mixture is completely smooth and creamy with no visible lumps.
Transfer the blended sauce to a wide skillet or saucepan. Heat over medium‑low heat, aiming for a gentle simmer (around 180 °F / 82 °C).
Stir the sauce continuously with a silicone spatula for 3–5 minutes, allowing it to thicken slightly. Do not let it come to a rolling boil, or the sauce may separate.
Then 5 more steps in the full recipe.
Open the full recipe

