Jewish Cacio e Pepe

Recipe from Jake Cohen.

Ingredients:

• 1 lb. pasta, cooked just shy of al dente
• 1 lb. low fat cottage cheese
• 1 c. Pecorino Romano cheese, finely grated
• 1 TBSP freshly ground black pepper
• Salt to taste

Directions:

1. Bring a large pot of water to a boil, salt the water, and cook pasta al dente. Reserve 1/2 c. pasta water for sauce, if needed.
2. Meanwhile in a blender, combine cottage cheese through salt, and blend until smooth. Transfer to a large skillet and bring to a light simmer, stirring occasionally.
3. Once pasta is al dente, drain, reserving 1/2 c. pasta water, and add pasta to sauce and toss to coat. Add reserved pasta water to thin, a few Tablespoons at a time, as necessary. Taste and adjust seasoning.

Jewish Cacio e Pepe: