Ingredients
Method
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Step 1
In a food processor or blender, combine the cottage cheese, parmesan, eggs, salt, and pepper. Blend until the mixture is completely smooth.
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For
4
M
I
2
Egg, large
1
cup
Parmesan, grated
1
cup
Cottage cheese, whole milk
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The eggs cook from the residual heat of the pasta. When you pour the blended mixture into the hot orzo, the temperature is high enough to gently thicken and set the eggs the same way it would in a classic carbonara. You won’t see any scrambled pieces because the mixture is smooth, and the heat distributes evenly as you stir. The result is a creamy sauce that’s fully cooked without ever putting the pot back on the stove.
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Ingredients
Method
Turn cooking mode on
Step 1
In a food processor or blender, combine the cottage cheese, parmesan, eggs, salt, and pepper. Blend until the mixture is completely smooth.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
2
Egg, large
1
cup
Parmesan, grated
1
cup
Cottage cheese, whole milk
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The eggs cook from the residual heat of the pasta. When you pour the blended mixture into the hot orzo, the temperature is high enough to gently thicken and set the eggs the same way it would in a classic carbonara. You won’t see any scrambled pieces because the mixture is smooth, and the heat distributes evenly as you stir. The result is a creamy sauce that’s fully cooked without ever putting the pot back on the stove.
Only visible to you
Made it?
Cancel
