Why Make This Recipe
Halloumi Carbonara is a delicious twist on the classic Italian dish. This recipe brings together simple ingredients to create a creamy, savory meal that feels indulgent yet is easy to prepare. The key star here is halloumi cheese, which adds a unique texture and flavor that makes this dish stand out. It’s perfect for a weeknight dinner or impressing guests at a gathering.
How to Make Halloumi Carbonara
Ingredients
- 200 g / 7oz dried spaghetti
- 150 g / 5oz halloumi cheese (cut into 1cm/½inch cubes)
- 1 egg
- ¼ cup parmesan cheese (or pecorino romano, freshly grated)
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- Salt & pepper
Directions
- Cook the spaghetti according to the packet instructions until al dente. Remember to season the water with salt.
- While the pasta is cooking, combine the parmesan cheese and egg in a bowl. Whisk well and set aside.
- Proceed with the following steps when the pasta has about 5 minutes left in cooking time.
- In a non-stick pan, add olive oil, halloumi cubes, and a smashed clove of garlic (skin on). Fry the halloumi on medium heat.
- Allow one side of the halloumi to sizzle and turn golden brown before flipping it with a spatula to brown the other side. This will take about 3 to 4 minutes.
- Remove and discard the garlic (and its skin) using a pair of tongs.
- The pasta should be ready now. Add the spaghetti and ⅓ to ½ cup of the pasta cooking water into the pan. Season heavily with black pepper. Toss the pasta through, using tongs to mix.
- Turn off the heat. Slowly pour the whisked egg and parmesan cheese mixture into the pan in a circular motion.
- Quickly toss the pasta again to mix everything thoroughly, ensuring the pasta is creamy and silky.
- Serve immediately, topped with extra parmesan cheese and black pepper.
How to Serve Halloumi Carbonara
Serve Halloumi Carbonara warm in bowls. A sprinkle of extra grated parmesan and a dash of black pepper on top makes it even more appealing. Pair it with a fresh side salad or garlic bread for a complete meal.
How to Store Halloumi Carbonara
If you have leftovers, store them in an airtight container in the refrigerator. It’s best enjoyed fresh, but you can keep it for 1-2 days. Reheat it gently on the stove or in the microwave, adding a splash of water to keep it moist.
Tips to Make Halloumi Carbonara
- Make sure to keep the heat low when mixing in the egg and cheese to prevent scrambling.
- Use quality ingredients for the best flavor, especially the cheese.
- Feel free to add vegetables like peas or spinach for extra nutrition.
Variation
You can try substituting halloumi with other types of cheese like feta or even grilled chicken for a different twist. Additionally, adding some chili flakes can spice things up if you enjoy a bit of heat!
FAQs
Can I use other types of pasta?
Yes, you can use any pasta you like. Fettuccine or penne would work well too!
Is this recipe vegetarian?
Yes, Halloumi Carbonara is a vegetarian dish as it does not contain meat.
Can I make this dish vegan?
To make it vegan, you can substitute halloumi with tofu and use a plant-based cheese alternative for the sauce. Consider blending silken tofu for a creamy texture.
Print
Halloumi Carbonara
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious twist on classic Italian carbonara featuring halloumi cheese for a creamy, savory meal that’s easy to prepare.
Ingredients
- 200 g / 7oz dried spaghetti
- 150 g / 5oz halloumi cheese, cut into 1cm/½inch cubes
- 1 egg
- ¼ cup parmesan cheese, freshly grated
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Cook the spaghetti according to the packet instructions until al dente, seasoning the water with salt.
- While the pasta is cooking, combine the parmesan cheese and egg in a bowl, whisk well, and set aside.
- When the pasta has about 5 minutes left, in a non-stick pan, add olive oil, halloumi cubes, and the smashed clove of garlic.
- Fry the halloumi on medium heat until one side is golden brown, about 3 to 4 minutes, then flip to brown the other side.
- Remove and discard the garlic using tongs.
- Once the pasta is ready, add it and ⅓ to ½ cup of pasta cooking water into the pan, then season heavily with black pepper.
- Toss the pasta using tongs to mix.
- Turn off the heat and slowly pour in the whisked egg and parmesan mixture in a circular motion.
- Quickly toss the pasta again to mix thoroughly until creamy and silky.
- Serve immediately with extra parmesan cheese and black pepper on top.
Notes
For extra nutrition, consider adding vegetables like peas or spinach. Ensure to keep the heat low when incorporating egg to prevent scrambling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg