Ingredients:

  • 8 oz spaghetti
  • 1 tbsp extra virgin olive oil
  • Salt
  • 8 oz halloumi cheese
  • 2 large eggs
  • 1 cup grated Pecorino Romano
  • 1 tsp freshly cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the spaghetti and cook until al dente (usually 1–2 minutes less than package directions). Reserve about 1 cup (240ml) of the starchy pasta water before draining.
  3. Heat a skillet over medium-high heat and add the olive oil. Drop in the halloumi cubes and fry them without stirring too often until they develop a deep golden-brown crust on all sides, then remove them from the pan and set aside.
  4. In a mixing bowl, whisk together the room-temperature eggs and grated Pecorino Romano until a thick paste forms, then stir in the cracked black pepper.
  5. Remove the skillet from the heat. Drain the pasta and immediately toss it into the skillet.
  6. Pour in the egg and cheese mixture, tossing rapidly with tongs. Slowly drizzle in small amounts of the reserved pasta water, stirring constantly until the residual heat cooks the eggs into a glossy, creamy sauce.
  7. Fold in the crispy halloumi cubes and serve immediately.