Fettuccine Alfredo

1 cup low-fat cottage cheese
1 cup low-fat (1%) milk
1 egg yolk
1/2 teaspoon fresh ground pepper
2 tablespoons butter
1/2 cup grated Parmesan cheese, divided
8 ounces fettuccine noodles

In blender, combine cottage cheese, milk, egg yolk and pepper. Puree until smooth. In small saucepan, melt butter over low heat. Add puree and bring to a simmer, stirring occasionally. Stir in all but 4 teaspoons Parmesan cheese.

Meanwhile, cook fettuccine according to package directions; drain. Toss with sauce. Sprinkle with remaining Parmesan cheese.

Makes 4 servings.