Ingredients:

  • 250g halloumi cheese, cut into 1cm cubes
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, smashed
  • 400g dried spaghetti
  • 3 large eggs, room temperature
  • 50g Pecorino Romano cheese, finely grated
  • 1 tsp coarsely cracked black pepper
  • 100g baby spinach

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions (usually 1-2 mins less than the box says) until al dente.
  2. While the pasta cooks, heat olive oil in a wide non-stick skillet over medium-high heat. Add the halloumi cubes and sauté for about 5 minutes until golden and crackling on all sides.
  3. Add the smashed garlic cloves to the halloumi pan for the final 2 minutes until fragrant and pale gold, then remove and discard the garlic.
  4. In a stainless steel mixing bowl, whisk together the eggs, grated Pecorino Romano, and cracked black pepper to create the carbonara slurry.
  5. Reserve 100ml of starchy pasta water before draining.
  6. Drain the pasta and add 100g baby spinach to the skillet with the halloumi.
  7. Remove skillet from heat. Pour in the egg mixture and 60ml of the reserved pasta water.
  8. Use tongs to vigorously stir the pasta for 1 minute until the sauce thickens into a glossy coating. Add more pasta water if it looks too thick. Serve immediately while the sauce is at its peak creaminess.