why make this recipe
Halloumi carbonara is a delightful twist on the classic Italian dish. This recipe offers a rich and creamy texture, thanks to the combined flavors of eggs, cheese, and crispy halloumi. It’s simple to prepare and packed with taste, making it an excellent choice for a quick dinner or a special treat. Plus, it’s a great way to enjoy the unique texture and salty flavor of halloumi cheese.
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 pasta according to packet instructions until al dente. Remember to season the water with salt.
- While the pasta cooks, mix parmesan cheese and egg in a bowl. Whisk well and set aside.
- When the pasta has about 5 minutes left, heat a non-stick pan and add olive oil, halloumi, and smashed garlic (skin on). Fry the halloumi on medium heat.
- Avoid tossing or flipping the halloumi too much. Let one side sizzle and turn golden brown before flipping to brown the other side, which will take about 3 – 4 minutes.
- Remove the garlic and discard it, as it has served its purpose.
- By now, the pasta should be cooked. Add the pasta and ⅓ – ½ cup of pasta cooking water into the pan. Season with black pepper and toss everything together.
- Turn off the heat. Slowly pour the whisked egg and parmesan mixture into the pan, moving in a circular motion.
- Quickly toss the pasta again to ensure it’s mixed thoroughly. The sauce should become creamy and smooth.
- Serve immediately with extra parmesan cheese and black pepper on top.
how to serve Halloumi carbonara
Serve Halloumi carbonara hot, garnished with extra grated parmesan cheese and a sprinkle of black pepper. You can pair this dish with a light salad or some crusty bread for a complete meal.
how to store Halloumi carbonara
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for about 1-2 days. When reheating, add a splash of water to help loosen the sauce and prevent it from drying out.
tips to make Halloumi carbonara
- Make sure the halloumi gets a nice golden color for better flavor.
- Don’t skip seasoning the pasta water; it makes a big difference in taste.
- Incorporate some fresh herbs like parsley or basil for additional flavor.
variation
You can add vegetables like spinach or peas to the dish while cooking the pasta for extra nutrition and color. Alternatively, swap the halloumi for another cheese like feta or goat cheese for a different twist.
FAQs
Can I use another type of pasta?
Yes! You can use any pasta shape you prefer, like fettuccine, penne, or even gluten-free pasta.
What if I don’t have halloumi?
If you can’t find halloumi cheese, other cheeses that hold their shape when cooked can work, but the flavor will be different. Try using a firm cheese like paneer or a strong feta.
Can I make this dish vegetarian?
Yes, this recipe is already vegetarian, as it does not contain any meat. Just ensure the cheese you use is suitable for vegetarians.
Halloumi Carbonara
Ingredients
Pasta and Halloumi
- 200 g dried spaghetti Use your preferred pasta shape.
- 150 g halloumi cheese (cut into 1cm/½inch cubes) Ensure halloumi is cut into cubes for even cooking.
Sauce Ingredients
- 1 unit egg
- ¼ cup parmesan cheese (or pecorino romano, freshly grated) Use fresh cheese for better flavor.
- 1 clove garlic Smashed with skin on for flavor.
- 1 tbsp extra virgin olive oil
- to taste unit salt & pepper Season according to preference.
Method
Cooking Pasta
- Cook pasta according to packet instructions until al dente, seasoning the water with salt.
Preparing the Sauce
- While the pasta cooks, mix the parmesan cheese and egg in a bowl. Whisk well and set aside.
Cooking Halloumi
- When the pasta has about 5 minutes left, heat a non-stick pan and add olive oil, halloumi, and smashed garlic.
- Fry the halloumi on medium heat, letting one side turn golden brown before flipping (about 3-4 minutes).
- Remove the garlic and discard it.
Combining Ingredients
- Add the cooked pasta and ⅓-½ cup of pasta cooking water into the pan. Season with black pepper and toss together.
- Turn off the heat and slowly pour in the whisked egg and parmesan mixture while stirring in a circular motion.
- Quickly toss the pasta to ensure even mixing, resulting in a creamy sauce.
Serving
- Serve immediately with extra parmesan cheese and black pepper on top.