I swapped bacon for seared halloumi in my spaghetti carbonara, and in this Tasty Vegetarian Recipes post I share a simple twist that gives the classic a clever new angle.

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I love swapping expectations, and this Halloumi Carbonara is one of those kitchen surprises that makes you grin. I took spaghetti and salty, squeaky halloumi and forced them into a strange but addictive partnership, it somehow feels like comfort food and new at the same time.

I post it in my Halloumi Recipes collection because people can’t stop asking for it, and it sits snugly among my Tasty Vegetarian Recipes when friends want something fun for dinner. It’s not perfect, there’s a few tricks I rely on, but that little wobble is exactly why you’ll want to try it.

Ingredients

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Halloumi: Salty, squeaky cheese that crisps beautifully, adds protein and a chewy, smoky bite.
Spaghetti: Starchy long pasta gives comforting carbs and texture, soaks up the creamy sauce nicely.
Eggs: Rich yolks bring silkiness, healthy fats, and bind sauce with glossy, velvety coating.
Parmesan: Sharp, salty cheese for umami depth, adds savory complexity and melts into cream.
Olive oil: Fruitty oil lifts flavors, helps fry halloumi, gives slight bitterness and smoothness.
Garlic: Optional punch, aromatic if used, adds warmth but can overpower if too much.
Lemon zest: Bright citrus zing wakes dish up, cuts richness with fragrant, fresh lift.

Ingredient Quantities

300g spaghetti (about 10 oz)

225g halloumi, sliced or cubed (about 8 oz)

2 large eggs + 1 egg yolk

60g finely grated Parmesan or Pecorino Romano (about 2 oz)

2 tbsp olive oil

1 tbsp coarse salt for the pasta water

1 tsp freshly ground black pepper plus extra to serve

1 clove garlic, minced (optional)

Zest of 1/2 lemon (optional)

1 tbsp chopped flat leaf parsley (optional)

How to Make this

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1. Fill a big pot with water, bring to a rolling boil and add 1 tbsp coarse salt, drop in 300g spaghetti and cook until just al dente, about 8 to 10 minutes; before you drain scoop out and reserve about 1 cup of the starchy pasta water.

2. While the pasta cooks slice or cube 225g halloumi, heat 2 tbsp olive oil in a large skillet over medium high heat and pan fry the halloumi until golden and crusty on both sides, about 2 to 3 minutes each side, then transfer to a plate.

3. If using garlic, lower heat to medium, add 1 minced clove to the same pan and cook 20 to 30 seconds until fragrant, dont let it brown, then toss the halloumi back in to warm through.

4. In a bowl whisk together 2 large eggs plus 1 yolk with 60g finely grated Parmesan or Pecorino and 1 tsp freshly ground black pepper until smooth, add the lemon zest now if youre using it.

5. Add the drained hot spaghetti to the pan with the halloumi, remove the pan from the heat and immediately pour the egg and cheese mixture over the pasta.

6. Toss or stir vigorously with tongs so the residual heat cooks the eggs into a silky sauce, add reserved pasta water a little at a time to loosen and emulsify until the sauce is creamy and clings to the pasta, dont pour all the water at once.

7. If the sauce looks too thin, return the pan to very low heat for just a few seconds while stirring constantly, but watch it close so the eggs dont scramble.

8. Taste and adjust with extra black pepper and a pinch of salt if needed, stir in 1 tbsp chopped flat leaf parsley if using and sprinkle extra grated cheese to serve.

9. Serve right away so the sauce stays creamy, add more pepper on top and enjoy a quick, slightly salty halloumi twist on classic carbonara.

Equipment Needed

1. big pot for boiling the pasta
2. colander to drain the spaghetti
3. large skillet (nonstick or stainless) for frying the halloumi
4. tongs for tossing the pasta and handling the cheese
5. wooden spoon or silicone spatula for stirring
6. mixing bowl for the egg and cheese mixture
7. whisk or fork to beat the eggs
8. fine grater for the cheese and lemon zest
9. chef knife and cutting board to slice the halloumi
10. measuring cup to reserve about 1 cup pasta water and a plate to rest the fried halloumi (dont forget it)

FAQ

Can I get the halloumi crispy without it getting rubbery?

Yes. Pat the halloumi dry, fry in a hot pan with the 2 tbsp olive oil until golden on both sides, don't crowd the pan and flip only once. Thicker slices hold up better and stay chewy inside while getting a nice crust.

Won't the eggs scramble when I toss them with hot pasta?

They can if you don't be careful. Whisk the 2 eggs and 1 yolk with the cheese first. Take the pan off the heat, add a splash of reserved pasta water to the egg mix to temper it, then quickly toss with the hot pasta so the sauce becomes creamy from residual heat, not scrambled clumps.

Do I have to use Parmesan or Pecorino? Can I use something else?

Parmesan or Pecorino give the classic salty, nutty kick. You can mix in Grana Padano or a sharper hard cheese if you prefer, but avoid soft cheeses cause they won't give the same texture or salt balance.

Is halloumi carbonara vegetarian or vegan?

Not vegan. Halloumi is a cheese so it's not vegan. As for vegetarian, some halloumi brands use animal rennet so check the label if you need it fully vegetarian.

Can I make this ahead or reheat leftovers?

Best eaten right away, but for leftovers reheat gently in a pan with a splash of water to loosen the sauce, add a bit more grated cheese and black pepper. Avoid microwaving too hot or the eggs will seize up.

Any quick flavor hacks to lift the dish?

Yes: stir in the zest of 1/2 lemon for brightness, add the optional minced garlic to the oil for one minute before the halloumi, and reserve 1/2 cup of starchy pasta water to get the sauce silky. Finish with extra cracked black pepper and parsley.

Halloumi Carbonara Recipe Substitutions and Variations

Halloumi: Paneer (stays firm when fried), firm tofu (press well, marinate in olive oil, lemon and salt then pan-sear), or thick-cut feta (sear quick, it’s saltier and a bit crumbly).
Eggs + yolk: If you want no-raw-egg option, stir 3-4 tbsp heavy cream with the grated cheese and a splash of hot pasta water; or use 1/2 cup ricotta thinned with a little pasta water for a creamy finish; for vegan try aquafaba plus nutritional yeast though texture will differ.
Parmesan or Pecorino: Grana Padano or aged Asiago are closest in flavor; for a dairy-free swap use nutritional yeast (add extra salt to taste).
Spaghetti: Bucatini or linguine cling to the sauce better, fettuccine gives a richer mouthfeel, or use a gluten-free rice/quinoa pasta if you need GF.

Pro Tips

– Get the halloumi extra crispy: pat it dry first, slice a bit thinner than you think, and make sure the oil is hot so it browns fast. Don’t move the pieces around the pan right away or they wont get a good crust, then blot on paper towel so it doesnt water down the sauce.

– Temper the egg mix so it stays silky: whisk the eggs and cheese well, then while you’re draining pasta add a small ladle of hot pasta water into the egg bowl slowly while whisking. That warms the eggs so when you add them theyre less likely to scramble and you get a glossy sauce.

– Use the pasta water like gold, add it slowly not all at once. The starchy water is what makes the sauce cling, so add a little, toss, then add more until it feels creamy. If you need to, return to very low heat for just a few seconds while stirring constantly but watch it close so the eggs dont turn into scrambled eggs.

– Taste before salting, because halloumi and the cheese already bring a lot of salt. Fresh cracked black pepper makes a big difference, and a little lemon zest at the end brightens it up, add herbs last so they stay fresh looking.

Halloumi Carbonara Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I swapped bacon for seared halloumi in my spaghetti carbonara, and in this Tasty Vegetarian Recipes post I share a simple twist that gives the classic a clever new angle.

Servings

servings

Calories

622

kcal

Equipment: 1. big pot for boiling the pasta
2. colander to drain the spaghetti
3. large skillet (nonstick or stainless) for frying the halloumi
4. tongs for tossing the pasta and handling the cheese
5. wooden spoon or silicone spatula for stirring
6. mixing bowl for the egg and cheese mixture
7. whisk or fork to beat the eggs
8. fine grater for the cheese and lemon zest
9. chef knife and cutting board to slice the halloumi
10. measuring cup to reserve about 1 cup pasta water and a plate to rest the fried halloumi (dont forget it)

Ingredients

300g spaghetti (about 10 oz)
225g halloumi, sliced or cubed (about 8 oz)
2 large eggs + 1 egg yolk
60g finely grated Parmesan or Pecorino Romano (about 2 oz)
2 tbsp olive oil
1 tbsp coarse salt for the pasta water
1 tsp freshly ground black pepper plus extra to serve
1 clove garlic, minced (optional)
Zest of 1/2 lemon (optional)
1 tbsp chopped flat leaf parsley (optional)

Directions

Fill a big pot with water, bring to a rolling boil and add 1 tbsp coarse salt, drop in 300g spaghetti and cook until just al dente, about 8 to 10 minutes; before you drain scoop out and reserve about 1 cup of the starchy pasta water.
While the pasta cooks slice or cube 225g halloumi, heat 2 tbsp olive oil in a large skillet over medium high heat and pan fry the halloumi until golden and crusty on both sides, about 2 to 3 minutes each side, then transfer to a plate.
If using garlic, lower heat to medium, add 1 minced clove to the same pan and cook 20 to 30 seconds until fragrant, dont let it brown, then toss the halloumi back in to warm through.
In a bowl whisk together 2 large eggs plus 1 yolk with 60g finely grated Parmesan or Pecorino and 1 tsp freshly ground black pepper until smooth, add the lemon zest now if youre using it.
Add the drained hot spaghetti to the pan with the halloumi, remove the pan from the heat and immediately pour the egg and cheese mixture over the pasta.
Toss or stir vigorously with tongs so the residual heat cooks the eggs into a silky sauce, add reserved pasta water a little at a time to loosen and emulsify until the sauce is creamy and clings to the pasta, dont pour all the water at once.
If the sauce looks too thin, return the pan to very low heat for just a few seconds while stirring constantly, but watch it close so the eggs dont scramble.
Taste and adjust with extra black pepper and a pinch of salt if needed, stir in 1 tbsp chopped flat leaf parsley if using and sprinkle extra grated cheese to serve.
Serve right away so the sauce stays creamy, add more pepper on top and enjoy a quick, slightly salty halloumi twist on classic carbonara.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.