16ouncesspaghettimake sure to reserve 1 cup of the cooking water
3egg yolks
½cupfreshly grated Parmesan cheese
Coarse kosher salt & freshly ground black pepper
1tablespoonolive oil
8ounceshalloumicut into ½ inch cubes
2clovesgarlicminced
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package directions. Make sure to reserve 1 cup of the cooking liquid before draining.
In a small bowl, whisk together egg yolks and Parmesan cheese. Set aside.
When the pasta has about 6 minutes left to cook, heat olive oil in a large skillet over medium heat. Add the halloumi and cook, stirring frequently, until brown and crispy, about 5 minutes.
Add the garlic and cook, stirring, for 30 seconds.
Add the spaghetti to the pan and remove from the heat.
Whisk ½ cup of the reserved pasta water slowly into the egg mixture.
Slowly pour the egg mixture over the spaghetti, using tongs to toss it with the sauce and keep it moving. If needed, add more pasta water to the pasta until you have a glossy sauce that coats the pasta.
Season to taste with salt and pepper and serve immediately.
Notes
Tips for customizing
Halloumi may not come in the same size package everywhere, so feel free to use more or less depending on what is available to you
Finish with a sprinkling of chopped fresh parsley
Add chopped, cooked asparagus at the very end
Swap the Parmesan cheese for Pecorino Romano
Meat eaters can add crumbled bacon and/or diced, cooked chicken