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Heat a large skillet over medium heat. Add 2 tablespoons olive oil with the onion and shallots. Sauté for about 3-4 minutes, until they begin to soften and become translucent.
Add the pasta and give it a few stirs, then add the garlic and cook for another 1-2 minutes until fragrant.
Add the broth, butter, salt and pepper and stir every few minutes, making sure nothing sticks to the bottom of the pan. Continue to cook over medium heat for about 25 minutes, until most of the broth has been absorbed and the pasta is mostly cooked but slightly al dente.
Add the cottage cheese, Parmesan, lemon juice and lemon zest, stirring after each ingredient to make sure it is well incorporated. Cook for about 5 minutes or so. The consistency should be that of a thick creamy sauce that takes shape.
Turn off the heat and add the parsley, salt and pepper to taste, then stir to combine.
Serve the pasta in a bowl, optionally topped with extra Parmesan, parsley, lemon zest and a drizzle of olive oil.