Vegetarian Carbonara (Print Version)
# Ingredients:
→ Main Ingredients
01 -
200g (7oz) dried spaghetti
02 -
150g (5oz) halloumi cheese, cut into 1cm/½inch cubes
03 -
1 egg
04 -
¼ cup freshly grated parmesan or pecorino romano
→ Aromatics & Seasonings
05 -
1 clove garlic (smashed)
06 -
1 tablespoon extra virgin olive oil
07 -
Salt & pepper to taste
# Instructions:
01 -
Cook spaghetti in salted boiling water until al dente (about 2 minutes less than package instructions). Reserve ½ cup pasta water before draining.
02 -
Whisk egg and grated cheese in a bowl. Set aside.
03 -
Heat oil in non-stick pan over medium. Add halloumi cubes and smashed garlic (skin on). Cook 3-4 minutes per side until golden, without stirring too much.
04 -
Remove garlic. Add drained pasta and ⅓ cup pasta water to pan. Season heavily with pepper. Toss well and turn off heat.
05 -
Slowly pour egg-cheese mixture into pan while tossing pasta continuously until creamy and silky (about 30 seconds).
06 -
Plate immediately with extra cheese and pepper. Best enjoyed fresh.
# Notes:
01 -
Key technique: Pan must be off heat when adding egg mixture to prevent scrambling.
02 -
Salt warning: Halloumi and parmesan provide enough saltiness - taste before adding extra.
03 -
For less splatter: Pat dry halloumi cubes before frying to reduce oil spattering.