Spaghetti carbonara with a fresh twist. Swap the bacon for savoury, golden halloumi and you get a silky, satisfying halloumi carbonara that’s perfect for a meat-free meal night.
If you’ve made carbonara before you know it’s quick, comforting and reliably delicious. This version is the same — simple, speedy and budget-friendly. Fry the halloumi until nicely browned for maximum flavour and texture.
Like fast pasta recipes? Try a garlic prawn pasta for another 15-minute option.
Ingredients
Simple ingredients are all you need for this tasty halloumi carbonara.
Optional: sprinkle finely chopped fresh parsley to brighten the dish.
Step by step instructions
This dish takes just under 20 minutes from start to finish.
Start by boiling the pasta. Be generous with salt in the cooking water — this seasons the pasta from the inside out and prevents a bland final result.
Freshly grated parmesan (or pecorino) is essential. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. Grating your own cheese melts better and creates a smoother, creamier sauce.
This recipe is straightforward but benefits from a couple of key techniques.
Turn off the heat before adding the whisked egg and cheese mixture — this prevents the eggs from scrambling and produces a silky, cream-like sauce without any cream.
Also, fry the halloumi until golden brown. That caramelisation builds flavour — remember: colour = flavour.
To serve, finish with extra freshly grated parmesan and plenty of ground black pepper.
Tips & tricks to make this delicious
- Turn the heat off before adding the egg and cheese mixture. This prevents the eggs from scrambling.
- Add some pasta cooking water to the pan. This lowers the temperature and the starchy water helps emulsify the sauce into a glossy, silky coating.
- Cook the pasta to al dente. The pasta will finish cooking as you toss it with the sauce, so remove it a little early for the best texture.
- Use freshly grated parmesan or pecorino. It melts better and avoids the grainy texture caused by anti-caking additives.
Good to know
Yes, but halloumi is far more flavorful when quickly pan-fried or grilled.
Traditional carbonara uses pecorino romano, which is similar to parmesan but made from sheep’s milk. Both pecorino and parmesan work well; this recipe uses parmesan.
Classic carbonara is simply whisked eggs mixed with freshly grated cheese and a little pasta cooking water to create an emulsified sauce. Authentic recipes don’t use cream; this halloumi version follows that principle for a silky finish.
If you try this recipe, feel free to leave a comment with questions or feedback — I’d love to hear how it turns out.
Happy cooking!
Gen
📖 Recipe
Halloumi carbonara
Ingredients
- 200 g / 7oz dried spaghetti
- 150 g / 5oz halloumi, cut into 1cm (½ inch) cubes
- 1 egg
- ¼ cup parmesan cheese (freshly grated) or pecorino romano
- 1 clove garlic
- 1 tablespoon extra virgin olive oil
- salt & black pepper
Instructions
- Cook pasta according to packet instructions until al dente. Remember to season the water generously with salt.
- While the pasta cooks, whisk the egg and grated parmesan together in a bowl and set aside.
- When the pasta has about 5 minutes left, heat olive oil in a non-stick pan. Add halloumi and a smashed clove of garlic (skin on) and fry on medium heat.
- Don’t move the halloumi around; allow one side to brown for 3–4 minutes, then flip to brown the other side.
- Remove and discard the garlic clove and skin.
- Add the drained pasta to the pan with ⅓–½ cup of reserved pasta cooking water. Season generously with black pepper and toss. Turn off the heat.
- Slowly pour the whisked egg and cheese mixture into the pan while stirring or tossing the pasta so the sauce becomes creamy and coats the pasta. Work quickly to avoid scrambling the egg.
- Serve immediately with extra grated parmesan and freshly cracked black pepper.
Notes
Cook pasta to al dente: Remove the pasta a couple of minutes before the packet’s recommended time; it will finish cooking when tossed with the sauce.
Smash the garlic: Use the flat side of a knife to release flavor; discard the garlic before adding the pasta so there are no garlic pieces in the final dish.
Halloumi may spit: Pat the cheese dry before frying to reduce splatter.
No extra salt needed: The halloumi and cheese are salty, so additional salt beyond the pasta cooking water is usually unnecessary. Adjust to taste if needed.
Leftovers: Best eaten the same day; reheating may affect the texture of the egg-based sauce.
|
Carbohydrates: 38.4 g
|
Protein: 22.8 g
More quick and easy meals
-
Creamy garlic prawn pasta
-
San choy bow (lettuce wraps)
-
Easy Garlic Prawn Pasta
-
Pork Wontons
