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.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 22gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g
Notes
Store leftovers in an airtight container in the refrigerator for 1-2 days. When reheating, add a splash of water to loosen the sauce.
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