Keso Cacio e Pepe

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1. 1
   Bring a large pot of salted water to a boil. Once the water is boiling, cook the pasta according to the package directions for al dente. Drain the pasta, reserving 1 cup of pasta water.
2. 2
   In the meantime, add the cottage cheese, garlic, pecorino, parmesan, and 1/2 cup pasta water to a high powered blender. Blend until completely smooth.
3. 3
   Add the sauce to a skillet and heat over medium. Once the sauce is warm but not bubbling, add the pepper and the cooked pasta to the sauce and toss to combine. Add 1/4 cup of the pasta water and stir. If the sauce seems too thick, add more of the reserved pasta water, a few tablespoons at a time until you reach your desired consistency. It should be creamy and smooth.
4. 4
   Serve topped with extra parmesan cheese and plenty of black pepper.