Halloumi Carbonara
Halloumi Carbonara
Ingredients
For the Halloumi "Bacon"
- 8 ounces halloumi cheese, block
- 1 egg yolk
- 1 teaspoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Carbonara
- 12 ounces spaghetti
- 3 egg yolks, large
- 1 whole egg, large
- 1/2 cup Pecorino Romano cheese, finely grated, plus more for serving
- 1 teaspoon black pepper, freshly cracked, plus more for serving
- 1 teaspoon salt, for pasta water, or as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the halloumi "bacon": Using a vegetable peeler, carefully shave thin strips of halloumi cheese from the block. Aim for strips that are as thin as possible to achieve crispiness.
⏱️ 5 min
- 3
In a small bowl, combine 1 egg yolk, 1 teaspoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Whisk thoroughly with a spoon or small whisk until well combined and smooth.
⏱️ 3 min
- 4
Arrange the thin halloumi strips in a single layer on the prepared baking sheet. Drizzle or brush the prepared marinade evenly over each halloumi strip, ensuring they are well coated.
⏱️ 2 min
- 5
Bake the halloumi strips for 15-20 minutes, or until they are golden brown and crispy. Keep a close eye on them as they can burn quickly. Once crispy, remove from the oven and set aside.
⏱️ 20 min•🌡️ 400
- 6
While the halloumi bakes, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water.
⏱️ 10 min
- 7
While the pasta cooks, prepare the carbonara sauce mixture. In a medium bowl, whisk together 3 large egg yolks, 1 whole large egg, 1/2 cup finely grated Pecorino Romano cheese, and 1 teaspoon freshly cracked black pepper until smooth and creamy.
⏱️ 3 min
- 8
Drain the cooked spaghetti and immediately transfer it to a large, warm pan (off the heat). Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously with tongs to coat the pasta evenly. The residual heat from the pasta will cook the eggs without scrambling them.
⏱️ 2 min
- 9
Gradually add the reserved pasta water, 1/4 cup at a time, while continuing to toss, until a creamy sauce forms and coats the pasta beautifully. You may not need all the pasta water.
⏱️ 2 min
- 10
Divide the Halloumi Carbonara among serving bowls. Sprinkle generously with the crispy halloumi "bacon" pieces. Garnish with additional grated Pecorino Romano cheese and freshly cracked black pepper, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Halloumi Carbonara
For the Halloumi "Bacon"
- 8 ounces halloumi cheese, block
- 1 egg yolk
- 1 teaspoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Carbonara
- 12 ounces spaghetti
- 3 egg yolks, large
- 1 whole egg, large
- 1/2 cup Pecorino Romano cheese, finely grated, plus more for serving
- 1 teaspoon black pepper, freshly cracked, plus more for serving
- 1 teaspoon salt, for pasta water, or as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the halloumi "bacon": Using a vegetable peeler, carefully shave thin strips of halloumi cheese from the block. Aim for strips that are as thin as possible to achieve crispiness.
⏱️ 5 min - 3
In a small bowl, combine 1 egg yolk, 1 teaspoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Whisk thoroughly with a spoon or small whisk until well combined and smooth.
⏱️ 3 min - 4
Arrange the thin halloumi strips in a single layer on the prepared baking sheet. Drizzle or brush the prepared marinade evenly over each halloumi strip, ensuring they are well coated.
⏱️ 2 min - 5
Bake the halloumi strips for 15-20 minutes, or until they are golden brown and crispy. Keep a close eye on them as they can burn quickly. Once crispy, remove from the oven and set aside.
⏱️ 20 min•🌡️ 400 - 6
While the halloumi bakes, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water.
⏱️ 10 min - 7
While the pasta cooks, prepare the carbonara sauce mixture. In a medium bowl, whisk together 3 large egg yolks, 1 whole large egg, 1/2 cup finely grated Pecorino Romano cheese, and 1 teaspoon freshly cracked black pepper until smooth and creamy.
⏱️ 3 min - 8
Drain the cooked spaghetti and immediately transfer it to a large, warm pan (off the heat). Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously with tongs to coat the pasta evenly. The residual heat from the pasta will cook the eggs without scrambling them.
⏱️ 2 min - 9
Gradually add the reserved pasta water, 1/4 cup at a time, while continuing to toss, until a creamy sauce forms and coats the pasta beautifully. You may not need all the pasta water.
⏱️ 2 min - 10
Divide the Halloumi Carbonara among serving bowls. Sprinkle generously with the crispy halloumi "bacon" pieces. Garnish with additional grated Pecorino Romano cheese and freshly cracked black pepper, if desired. Serve immediately.
⏱️ 3 min