Halloumi Carbonara is a quick and easy pasta dinner you can have on the table in under 20 minutes! This healthyish Vegetarian Spaghetti Carbonara is creamy, perfectly salty, and incredibly satisfying halloumi pasta recipe.
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Who loves a quick and easy dinner that's also so insanely delicious you'll want to make it every day?
I do! I do!
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. Halloumi provides that salty punch and fattiness that would have come from pork, 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.
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.
What's in Halloumi Carbonara?
Carbonara purists will tell you that this recipe should only contain pasta, guanciale (Italian salt-cured pork), eggs, and Pecorino Romano cheese. Even using pancetta or bacon in place of the guanciale is considered to be blasphemy, and god forgive you should you decide to garnish the dish with parsley.
Well.
Since I'd already veered far, far from the course with the whole halloumi pasta situation, I figured I may as well go all in, and added not only parsley, but peas as well. Here's what you need:
- Pasta --> I have tested this with a variety of pasta shapes, but you can't beat classic spaghetti.
- Garlic --> We're using this just to flavour the oil.
- EVOO --> As one does.
- Halloumi --> Diced up nice and small.
- Egg yolks --> Or a whole egg if you prefer.
- Cheese --> I used a mix of Parmesan and Pecorino Romano.
- Pasta water --> This is VERY important ingredient.
- Frozen peas --> To add some green.
- Parsley --> Optional but delicious.
Equipment:
You don't need anything too fancy here.
- A big pot --> For boiling your pasta in.
- A large, heavy-bottomed pan --> I used this Le Creuset brasier, but frankly, any heavy-bottomed pan will do.
- A whisk --> For whisking the eggs. I usually just use a fork to be honest.
- A silicon spatula --> Or wooden spoon, for stirring the egg mixture into the pasta.
How to make Vegetarian Spaghetti Carbonara
This recipe is so simple, but it's also one of the most tested recipes I've ever published here on HNL. Let me talk you through it step by step, and share what I've learned along the way.
Step 1: 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 above).
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 â…” 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!
Pro tips / recipe notes:
- 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.
- You may not end up using all of the pasta water. I typically use ½-2/3 of it.
- 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.
FAQ's:
Is it better to use egg yolks or whole eggs?
I've tested this vegetarian 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.
If you're using yolks, don't toss the whites away! I add them to an omelet for extra protein, or toss them in the freezer to use another time. When I collect enough, I make an angel food cake.
What pasta shape is best for carbonara?
This may be a matter of personal preference, but I think that traditional spaghetti is the best. Other long noodles like fettuccini or bucatini are probably fine as well.
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.
What type of cheese is best?
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.
Does halloumi carbonara reheat well?
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.
Can you freeze this recipe?
You certainly *can* freeze this recipe, but this is one of the rare cases where I don't recommend that you do.
How many portions does this recipe make?
Depends how hungry you are! I've said that it makes two servings in the recipe card below, but I'll often have a bit leftover. I'd say it's 2-3 servings here. You can easily scale the quantities up or down in the recipe card.
Can't find halloumi?
I’m very sorry. I have heard from readers around the world that halloumi is getting easier to find. We should really create a halloumi locator app so that people can identify the best places to find it. Is that a million dollar idea?
For readers in the US, I know that Trader Joes carries it, and you could also try a specialty cheese store.
WHAT’S THE DEAL WITH HALLOUMI?
Halloumi is a semi-firm unripened brined cheese from Cyprus made from a mixture of goat, and sheep, and cows milk. It has a high melting point so it can be pan fried or grilled and does not melt or fall apart.
Halloumi is basically proof that there is a higher being, and is fantastic as a topping on salads (like this Spicy Mung Bean Salad), with pasta (like these Warm Zucchini Noodles with Halloumi and Tomatoes), or just eaten hot out of the pan.
My friend Cassie from Cook It Real Good does a deep dive into How To Cook Halloumi that’s worth checking out!
Other recipes you might enjoy:
One-Pot Lemony Kale Pasta
Baked Halloumi with Vegetable Ratatouille
Halloumi Sandwich with Roasted Red Peppers
Vegetarian Pesto Pasta with Roasted Tomatoes
Creamy One-Pot Pasta with Peas
Vegetarian Ravioli Bake
Vegetarian Baked Ziti
Naan Pizza
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
Instructions
- Put on a big pot of water to boil. Salt it generously, and add the pasta. Cook until al dente, approximately 8 minutes.
- 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 â…” 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!
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.
D
Thinking I will try some Indian paneer that I have in the freezer. Sounds delicious!
Katie Trant
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.
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
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
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
Bummer! The good news is that you can freeze halloumi, so stock up next time you see some.