Salsa Alfredo con requesón

Ingredientes

• 3 tablespoons butter
• 1/2 cup finely chopped shallots
• 5 garlic cloves, minced
• 2 cups heavy whipping cream
• 1-1/4 cups 2% cottage cheese
• 1 cup grated Parmesan cheese, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (16 ounces) linguine
• Chopped fresh parsley, optional

Preparación

1. 1

   Saute the shallots and garlic: Melt the butter in a large saucepan over medium heat. Add the shallots and cook, stirring often, for two to three minutes until soft and fragrant. Stir in the minced garlic and cook for another minute.

2. 2

   Add the cream and cheeses: Pour in the heavy whipping cream and cook, stirring frequently, until heated through. Stir in the cottage cheese, 1/2 cup grated Parmesan, salt and pepper. Bring the mixture to a gentle boil, stirring constantly. Reduce the heat and simmer uncovered, whisking occasionally, for about 10 minutes until the sauce thickens. Editor’s Tip: The cottage cheese—curds and all—can go straight into the pan for ease and a bit of texture. However, for a smoother sauce, blend the cottage cheese first using a countertop blender or hand-held immersion blender.

3. 3

   Cook the linguine: While the sauce simmers, cook the pasta according to the package directions. Drain well, then transfer to a large mixing or serving bowl. Editor’s Tip: Here’s how much salt to add to pasta water for well-seasoned noodles.

4. 4

   Toss the pasta and sauce together: Pour the finished Alfredo sauce over the linguine and use tongs to toss everything together. Sprinkle the remaining 1/2 cup grated Parmesan on top and, if desired, finish with chopped fresh parsley for a pop of color and freshness.