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Halloumi carbonara Recipe

Halloumi carbonara Recipe
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★★★★★

4.7 from 24 reviews

A delicious twist on the classic Italian carbonara, this Halloumi Carbonara uses crispy fried halloumi cheese instead of pancetta, creating a creamy, cheesy pasta dish that’s perfect for vegetarians seeking bold flavors.

Ingredients

Scale

Paste

  • 200 g / 7 oz dried spaghetti
  • Salt (for pasta water)

Halloumi Mixture

  • 150 g / 5 oz halloumi cheese, cut into 1 cm (½ inch) cubes
  • 1 clove garlic (skin on, smashed)
  • 1 tbsp extra virgin olive oil
  • Freshly ground black pepper, to taste

Egg & Cheese Sauce

  • 1 large egg
  • ¼ cup freshly grated parmesan cheese (or pecorino romano)

To Serve

  • Extra parmesan cheese
  • Extra black pepper

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the dried spaghetti and cook according to the package instructions until al dente, about 8-10 minutes. Remember to season the water well with salt to enhance pasta flavor.
  2. Prepare egg and cheese mixture: While the pasta cooks, whisk together the egg and freshly grated parmesan cheese in a bowl until fully combined. Set this mixture aside for later.
  3. Begin cooking halloumi: When the pasta has about 5 minutes left to cook, heat the extra virgin olive oil in a non-stick pan over medium heat. Add the halloumi cubes and the smashed garlic clove (skin on) to infuse flavor.
  4. Brown the halloumi: Allow the halloumi to sizzle on one side without tossing, letting it develop a golden-brown crust, which should take about 3 to 4 minutes. Then flip the halloumi pieces using a spatula and brown the other side similarly.
  5. Remove garlic: Once the halloumi is nicely browned, use tongs to discard the garlic clove and its skin from the pan, as its flavor has been absorbed.
  6. Add pasta to halloumi: Drain the pasta, reserving about ⅓ to ½ cup of the cooking water. Add the pasta and reserved water into the pan with the halloumi. Generously season with freshly ground black pepper and toss the pasta using tongs to combine thoroughly. Turn off the heat.
  7. Incorporate egg and cheese sauce: Slowly pour the whisked egg and parmesan mixture into the pasta pan in a circular motion. Quickly toss the pasta again to coat it evenly, ensuring the heat from the pasta creates a creamy, silky sauce without scrambling the egg.
  8. Serve: Plate the pasta immediately, topping with extra parmesan cheese and additional black pepper for extra flavor and presentation.

Notes

  • Note 1: Cooking pasta to al dente prevents it from becoming mushy when tossed with the sauce.
  • Note 2: Leaving the garlic skin on while frying infuses the oil with subtle aroma without overpowering the halloumi.
  • Note 3: Allowing the halloumi to brown on one side before flipping ensures a crispy texture without breaking the cubes.
  • Note 4: Turning off the heat before adding the egg and cheese mixture prevents the egg from scrambling and allows a creamy sauce to form.

Nutrition

Keywords: Halloumi carbonara, vegetarian carbonara, pasta carbonara recipe, halloumi pasta, creamy pasta recipe

Find it online: https://zarameals.com/halloumi-carbonara-recipe/