Bring a large pot of salted water to a boil and add the linguine, cooking until al dente according to package directions. Reserve 1 cup of the pasta water before draining—this starchy water is essential for adjusting the sauce consistency later. Set the drained pasta aside.

In a blender, combine the cottage cheese, 1/2 cup Parmesan cheese, butter, minced garlic, salt, pepper, nutmeg, and lemon juice. Blend until completely smooth and creamy—this takes about 1-2 minutes depending on your blender's power. I like to blend for a bit longer to ensure there are no grainy bits of cottage cheese, which gives you a silkier final sauce.

Return the drained pasta to the pot and pour in the blended sauce from Step 2. Add 1/2 cup of the reserved pasta water and stir everything together over low heat for 3 minutes, stirring frequently to combine the sauce evenly with the pasta. The heat will warm the sauce and the starchy pasta water will help it coat the linguine beautifully. If the sauce seems too thick, add a splash more of the reserved pasta water until you reach your desired consistency.

Divide the pasta among serving bowls or plates. Top each portion with fresh chopped parsley and a generous sprinkle of additional grated Parmesan cheese. I always finish with a little extra black pepper and fresh lemon zest for brightness—it really elevates the dish.