Description
This Halloumi Carbonara offers a delightful twist on the classic Italian pasta dish by replacing pancetta with golden-fried halloumi cheese. Creamy, cheesy, and perfectly seasoned, this quick and easy recipe delivers a comforting meal with a rich texture and savory flavors in just 25 minutes.
Ingredients
Scale
Pasta
- 200g spaghetti
Carbonara Sauce and Toppings
- 150g halloumi cheese, diced
- 2 eggs
- 100ml heavy cream
- 50g grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Fry Halloumi: Heat a non-stick pan over medium heat. Add the diced halloumi and fry until it turns golden brown and crispy on all sides, about 3-5 minutes.
- Prepare the Sauce: In a mixing bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese until smooth and well combined.
- Combine Pasta and Halloumi: Add the drained spaghetti into the pan with the fried halloumi, stirring gently to combine and warm through.
- Add Sauce: Pour the egg and cream mixture over the pasta and halloumi in the pan, stirring quickly and continuously to create a creamy sauce without scrambling the eggs.
- Season: Stir in the minced garlic, and season the dish with salt and freshly ground black pepper to taste. Mix well.
- Serve: Immediately plate the creamy halloumi carbonara and garnish with chopped fresh parsley for a burst of color and freshness.
Notes
- Be sure to stir quickly when adding the egg mixture to prevent it from turning into scrambled eggs.
- Use freshly grated Parmesan for the best flavor and smooth sauce consistency.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Serve immediately as the sauce thickens and clings to the pasta best when hot.
