High-Protein Alfredowith Hard-Boiled Eggs

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 / 180°F).

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.

If the sauce becomes too thick, whisk in a little of the reserved pasta water, a tablespoon at a time, until it reaches a silky, coat‑the‑pasta consistency.

Add the cooked fettuccine to the skillet, tossing gently to ensure every strand is evenly coated with the Alfredo sauce.

Cook together for an additional 1 minute, allowing the pasta to absorb some of the sauce and warm through.

Remove the skillet from heat. Sprinkle the chopped fresh parsley and extra grated Parmesan over the top.

Serve immediately on warmed plates, optionally adding a pinch of extra black pepper or a drizzle of olive oil for extra flavor.