Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil, then add the linguine. Cook according to package directions, stirring occasionally so it does not stick together. Reserve ½ cup of pasta water before draining.

Add the cottage cheese, grated Parmesan, half and half, garlic powder, onion powder, salt, and black pepper to a blender. Blend until completely smooth, about 30 to 60 seconds. The sauce should look creamy with no visible curds.

Pour the blended sauce into a large skillet over medium heat. Stir gently as it warms. Do not let it boil. The goal is to heat it through and melt the Parmesan into a smooth, cheesy sauce.

Add the drained linguine directly to the warm sauce. Toss until every strand is coated. Use a little reserved pasta water to loosen the sauce if it feels too thick.

Taste and adjust seasoning if needed. Sprinkle with chopped parsley and extra Parmesan. Serve right away while the sauce is silky and hot.