Make the spicy cheese mixture. To a blender, add the cottage cheese, evaporated milk, grated parm, gochujang, calabrian chili paste and a pinch of salt and blend until smooth. Taste and add more spice or salt to your liking.
Cook the pasta. To a deep, wide skillet over low heat, add the olive oil and the minced garlic. Allow the garlic to slowly come up to temperature. When it starts to sizzle, let cook for 30 seconds to a minute, or until fragrant, then add the bone broth and a pinch of salt and bring to a boil. Add the pasta in an even layer and cook, moving the pasta frequently to prevent sticking to the bottom of the pan and each other, until the pasta is al dente and almost all of the liquid has been absorbed.
Finish and serve. Turn off the heat, add your spicy cheese mixture and toss to combine. Turn the heat back to low to heat the sauce gently, then serve with some more calabrian chili paste or parm and enjoy!
Notes
Depending on the type of pasta you use, cooking time may vary. I ended up using 5 cups of bone broth for 1 pound of fettuccine, adding the last cup towards the end of cooking because the pasta wasn’t quite done yet. You might also want to add more or less bone broth depending on the consistency you like the sauce. Nutrition is calculated using 5 cups of bone broth.
To add more luxuriousness to the sauce, add ¼ cup of heavy cream!
I'm a big eater, a huge fan of pasta (and mac n cheese), and I'm on a mission to prove that indulgence and balance can exist well together without silly restrictions or dieting. Life's too short to eat bad food!
