Halloumi Carbonara is a quick and easy pasta dinner you can have on the table in under 30 minutes! This healthyish Vegetarian Spaghetti Carbonara is creamy, perfectly salty, and incredibly satisfying halloumi pasta recipe.
Halloumi Carbonara is in the hoooouse!
The perfect Vegetarian Spaghetti Carbonara is something that eluded me for years. I've seen versions floating around with plant-based bacon, and while I do think my Tempeh Bacon would be delicious, it wasn't quite what I was looking for.
One day, it dawned on me to try using halloumi instead of bacon, and wouldn't you know, it is perfection. I tested the heck out of this recipe to make sure it was absolutely perfect. Let me tell you, when I say that this recipe is good, I mean it is good.
Halloumi provides that salty punch and fattiness, and crisps and browns like it was meant to be there. I mean, Halloumi Carbonara is *highly* inauthentic. Let's be perfectly clear about that. If you want an authentic Italian recipe, try our Pasta e Ceci instead.
But what this Halloumi Pasta lacks in authenticity, it certainly makes up for in deliciousness. And wouldn't you know, the combination of carbohydrates from the pasta, protein from the eggs, and fat from the cheese makes for a super satisfying dinner. The macronutrient gang's all here, and that makes my nutritionist heart happy.
Let's make Vegetarian Spaghetti Carbonara together!
Put on a big pot of water to boil. Salt it generously, and add the pasta. Cook until al dente. It is VERY IMPORTANT that you reserve at least one cup of pasta water prior to draining the pasta.
Step 2: (above) Heat the oil in a large, heavy-bottomed pan. Add thinly sliced garlic, and sauté, stirring frequently, until the garlic starts to brown.
Step 3: (above) Using a fork, carefully remove the garlic from the hot oil and discard. Add the cubed halloumi.
Step 4: Fry the halloumi cubes for a few minutes, stirring frequently, until they're golden brown on at least one side (see below).
Step 5: VERY IMPORTANT! Scoop at least one cup of pasta water out of the pot, and then drain the spaghetti.
Step 6: 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.
Step 7: 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.
Step 8: Pour the egg mixture into the pan, and using a silicon spatula or wooden spoon, stir thoroughly to coat the pasta.
Step 9: Add the reserved pasta water, splash by splash, until the sauce has become glossy and creamy, and is coating the pasta.
Step 10: Add the frozen peas and stir through.
Step 11: Add the remaining cheese, garnish with parsley, and serve!
Here's what I've learned from many tests of this recipe 🧑🏻🍳
For the best results, use only egg yolks. I've tested this recipe both ways, and using the yolks only is my preference as it yields a richer, creamier sauce. If you prefer to use whole eggs, you can replace the two egg yolks with one whole egg.
Stick with spaghetti! This may be a matter of personal preference, but I think that traditional spaghetti is the best. I've tested shorter pasta shapes that are easier for my kids to handle, but the sauce doesn't coat them in the same way.
Use a mix of cheese. Most traditional recipes call for Pecorino Romano, although some do call for Parmesan. I personally find using 100% pecorino too salty, so use a blend of Parmesan and pecorino - or whatever I've got on hand.
Reheat with a splash of water. Although this is one of those recipes that's definitely best enjoyed hot out of the pan, it reheats well enough. I typically reheat it gently in the microwave, adding a splash of tap water if necessary to loosen it up.
30-Minute Halloumi Carbonara Recipe
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
Instructions
- 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.2 Tablespoons extra virgin olive oil, 1 clove garlic
- Using a fork, carefully remove the garlic from the hot oil and discard. Add the cubed halloumi.5 oz 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.1 cup pasta water
- 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.2 large egg yolks, 2 oz Parmesan cheese
- 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.1 cup pasta water
- Add the frozen peas and stir through.0.5 cup frozen peas
- Add the remaining cheese, garnish with parsley, and serve!fresh parsley
Notes
- Nutrition values are an estimate only
- You may find that if your Halloumi Carbonara sits for a few minutes before serving that it sucks up all of the moisture and seems a bit dry. You can remedy this with another splash or two of pasta water and a good stir.
- I know this is the third time I've said it, but that reserved pasta water is VERY IMPORTANT! Don't drain your pasta without scooping it out first.
- There isn't much to this recipe, but it comes together fast. I recommend you do ALL of your chopping and grating before you start cooking. The last thing you want is your halloumi pasta going cold while you're frantically grating the cheese. Prep, then cook, then eat.
- The halloumi goes brown very quickly, so be sure to keep a close eye on it. Walk away to do something else (like grate cheese!) and you may end up with much crisper halloumi than intended.
Heather Morrison says
Made it tonight. Delicious!! The pasta water really is magic.
Hazel says
This recipe is nothing short of genius. It comes together in a flash, it’s super delicious and satisfying, and it’s fun to make!! Definitely earned its spot in my regular rotation!! As always, thanks, Katie!
Katie Trant says
Aww, thanks! So glad you enjoy this one as much as we do 🙂
DEBORAH AKER says
Are you familiar with a Mexican cheese called panela? It also can be fried and is delicious! Since I can't find haloumi, I am going to try this recipe with panela.
Katie Trant says
Nope, I've never heard of it. Is it salty like halloumi? Please let me know how it turns out!
DEBORAH AKER says
I used panela and it turned out really good! Here in Texas we have lots of Mexican foods so panela is easy to find. It is salty, but may not be as salty as halloumi. My son liked it too!
D says
Thinking I will try some Indian paneer that I have in the freezer. Sounds delicious!
Katie Trant says
Let us know how it turns out! Paneer isn't as salty as halloumi, so you'll probably need to add some extra salt to bang up the flavour.
Linda G. says
I do appreciate the recipes you post and share. As I have never tasted Halloumi, so what would you consider as a substitute. Feta? Some of us do live in small villages, towns, and rural locations without access to a Trader Joe's, Whole Foods, Costco or chain grocery store. Some items are simply too expensive to order online. Please do keep publishing and sharing.
Peace & Blessings
Katie Trant says
I think if you can't find halloumi it's probably best to just leave it out. It replaces that salty, slightly crunchy element that the pork would provide in a traditional recipe, but unlike feta or other cheeses, it doesn't melt. You could try adding crumbled tempeh bacon or something similar instead, but that is perhaps also a hard-to-find ingredient.
Sandra Lea says
I have looked for halloumi at Trader Joe's only to be told it is a seasonal item. I guess since this cheese is known as a good cheese to grill, it is only available in the summer, at least where I live.
Katie Trant says
Bummer! The good news is that you can freeze halloumi, so stock up next time you see some.