Start the pasta. Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. About two minutes before the pasta is done, use a heatproof mug to scoop out about 250ml of the starchy, cloudy water. Set this aside. Drain the pasta in a colander, giving it a good shake, but do not rinse it – you want that starch to help the sauce cling.

Blitz the cottage cheese. While the pasta cooks, add the room-temperature cottage cheese to a blender or food processor. Blitz on high for 45 seconds to 1 minute, until the mixture is completely smooth and looks like thick, creamy yogurt. There should be no visible lumps or curds. Scrape down the sides halfway through. Set aside.

Sizzle the garlic. In the same large frying pan or skillet you will use for the sauce, warm the olive oil and butter over a medium heat. Once the butter has melted and is gently foaming – you will hear a soft, happy sizzle – add the minced garlic. Cook for 45 to 60 seconds, stirring constantly, until the garlic is fragrant and just turning a pale gold at the edges. It should smell nutty and sweet, not sharp or burnt.

Create the creamy base. Reduce the heat to low. Pour the blitzed cottage cheese into the pan with the garlic butter. Stir immediately to combine. The mixture will look slightly thick and pale. Add the grated Parmesan cheese and the nutmeg, if using, and stir until the Parmesan has fully melted into the sauce. You will see the sauce become noticeably silkier and glossier in texture.

Emulsify with pasta water. Now, ladle in about 100ml of your reserved pasta water, stirring vigorously with a wooden spoon. The sauce will loosen up and become very fluid. Keep stirring for about a minute – you will see it start to thicken slightly as the starch from the water works its magic. The colour will become a warm, creamy ivory.

Marry the pasta and sauce. Add the drained pasta directly to the pan. Using tongs, toss and turn the pasta through the sauce for a full 60 to 90 seconds. This is the most important step. You want the pasta to drink up the sauce. As you toss, the sauce will reduce and coat every strand beautifully. If the sauce looks too tight, add another splash of pasta water. You are looking for a sauce that clings to the pasta but still moves freely in the pan – think of it like a silky, glossy blanket.

Finish and serve. Turn off the heat. Sprinkle over the fresh parsley and grind over a generous amount of black pepper. Toss one final time. Serve immediately in warm bowls, with extra grated Parmesan on the side. The pasta should be steaming hot and the sauce perfectly emulsified – not a drop of oil should be separating.