Halloumi Carbonara
A creamy, vegetarian twist on classic carbonara with crispy halloumi cubes, eggs, Parmesan, and long pasta for a rich and satisfying meal.
Equipment
- Large Pot
- Frying Pan
- Mixing Bowl
Ingredients
Main Ingredients
- 1 block halloumi cheese, cubed about 200 g
- 200 g spaghetti or long pasta
- 3 large eggs
- 50 g Parmesan cheese, grated or more to taste
- 1 teaspoon honey optional glazing
- 1 teaspoon crispy chili oil optional
- freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente.
- While the pasta cooks, heat a frying pan with a little oil and add the halloumi cubes. Fry until golden brown and crisp on all sides.
- If using, drizzle the halloumi with honey and chili oil toward the end of frying to glaze and add a hint of sweetness and spice.
- In a mixing bowl, whisk together the eggs, grated Parmesan, and a generous amount of black pepper.
- When the pasta is done, drain it, reserving a little of the pasta cooking water, then add the hot pasta to the bowl with the egg and cheese mixture.
- Toss quickly so the heat of the pasta gently cooks the eggs to form a creamy sauce without scrambling them.
- Stir in the crispy halloumi cubes, combining well, and serve immediately with extra Parmesan and black pepper if desired.
Notes
Serve immediately for best creaminess. Adding a splash of reserved pasta water can help adjust the sauce consistency if needed. This dish works well with fresh herbs like parsley or basil for garnish.