Cook the pasta according to the box. Drain and rinse with cold water.

Add the pancetta to a pan and cook over medium heat, stirring occasionally until golden brown. Remove with a slotted spoon and place on paper towels to remove the access grease.

Meanwhile, put the cottage cheese in a microwaveable bowl and nuke for 30 seconds. Stir and nuke for an additional 30 seconds. Place in a small blender and blend until smooth.

Add the cottage cheese, gruyere, cheddar, and yogurt to a medium saucepan and heat over low heat, stirring occasionally until the cheese melts. Add the Dijon mustard and sriracha to taste. Add the cheese sauce to a blender and blend until smooth. Pour over the pasta, add the pancetta, and stir until thoroughly coated. Season to taste with salt and pepper and adjust the sriracha as needed. Enjoy!