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overhead photo of halloumi carbonara topped with parsley and peas, in a white pan

Halloumi Carbonara

Halloumi Carbonara is a quick and easy pasta recipe you can have on the table in under 20 minutes! This healthyish Vegetarian Spaghetti Carbonara recipe is creamy, perfectly salty, and incredibly satisfying halloumi pasta.
Course Main Course
Cuisine Italian
Keyword Halloumi Pasta, Vegetarian Spaghetti Carbonara
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 871kcal


  • 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


  • 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 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.
  • 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!


  • 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.


Calories: 871kcal | Carbohydrates: 72g | Protein: 42g | Fat: 45g | Saturated Fat: 21g | Cholesterol: 209mg | Sodium: 1305mg | Potassium: 338mg | Fiber: 5g | Sugar: 5g | Vitamin A: 768IU | Vitamin C: 15mg | Calcium: 1078mg | Iron: 2mg