Halloumi Carbonara
Ingredients
6 oz spaghetti
2 Tablespoons extra virgin olive oil
1 clove garlic thinly sliced
5 oz halloumi cut into small cubes
2 large egg yolks
2 oz Parmesan cheese or Pecorino Romano, or a blend.
1 cup pasta water
0.5 cup frozen peas
fresh parsley for garnish
Directions
Put on a big pot of water to boil. Salt it generously, and add the pasta. Cook until al dente, approximately 8 minutes.
6 oz spaghetti
While the pasta is cooking, heat the oil in a large, heavy-bottomed pan. Add thinly sliced garlic, and sauté, stirring frequently, until the garlic starts to brown.
Using a fork, carefully remove the garlic from the hot oil and discard. Add the cubed halloumi.
Fry the halloumi cubes for a few minutes, stirring frequently, until they’re golden brown on at least one side.
VERY IMPORTANT! Scoop at least one cup of pasta water out of the pot, and then drain the spaghetti.
Add the hot spaghetti into the pot with the halloumi, and toss to combine. Turn the heat off, but leave the pan on the burner.
Mix ⅔ of the cheese into the egg yolks. Add a few splashes of hot pasta water and whisk into the egg yolks. This will “temper” the eggs and prevent them from scrambling when they hit the hot pan.
Pour the egg mixture into the pan, and using a silicon spatula or wooden spoon stir thoroughly to coat the pasta.
Add the reserved pasta water, splash by splash, until the sauce has become glossy and creamy, and is coating the pasta.
Add the frozen peas and stir through.
Add the remaining cheese, garnish with parsley, and serve!
