Add the cottage cheese, hard-boiled eggs, Parmesan, milk, cornstarch, garlic powder, Italian seasoning, salt, and pepper to a blender. Blend until completely smooth and creamy.
Pour the sauce into a skillet or saucepan over medium-low heat. Cook for 3–5 minutes, stirring frequently, until warmed through and slightly thickened. Do not let it boil.
Toss with freshly cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce. Garnish with fresh parsley and extra Parmesan before serving.
