Cook your fettuccine pasta according to package instructions in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.

In a medium microwave-safe bowl, heat the cottage cheese for about 30 seconds until warm but not boiling.

Combine minced garlic and butter in a small bowl, microwave for 20-30 seconds until melted and fragrant.

In a blender, combine warm cottage cheese, garlic and butter mixture, grated parmesan, chilled milk, and ground black pepper. Blend on high for 1-2 minutes until smooth.

Taste the sauce and adjust seasoning with salt or more milk if too thick.

Pour the sauce over drained pasta, toss to coat, and let sit for a minute.

Serve in bowls, topped with additional grated parmesan and fresh parsley for garnish.