Halloumi Carbonara

Ingredients:

170 g spaghetti
2 tbsp extra virgin olive oil
1 clove garlic, thinly sliced
200 g HALLOUMI cheese, diced
2 egg yolks
60 g parmesan cheese
1 cup (250 ml) water left over from cooking spaghetti
½ cup (70 g) frozen peas
fresh parsley (for serving)

Directions:

1. Bring a large pot of water to the boil. Add plenty of salt and add the pasta. Cook for about 8 minutes (until cooked but still firm - al dente).
2. While the pasta is boiling, heat the oil in a large, heavy-bottomed pan. Add the thinly sliced ​​garlic and cook, stirring frequently, until the garlic starts to brown.
3. Carefully remove the garlic with a fork. Then add the diced HALLOUMI to the pan.
4. Fry the HALLOUMI cubes for a few minutes, stirring frequently (until they are lightly browned on at least one side until golden brown).
5. VERY IMPORTANT: When the pasta is cooked, remove at least one cup of the pasta water from the pot and set aside for later use. Drain off any excess water.
6. Add the hot spaghetti to the pan with the HALLOUMI and stir. Turn off the heat but leave the pan on the stove.
7. Stir ⅔ of the cheese into the egg yolks. Add a few splashes of the hot pasta water (which you set aside earlier) and whisk with the egg yolks.
8. Pour the egg mixture into the pan. Use a silicone spatula or wooden spoon to stir so that the spaghetti is coated in the egg mixture.
9. Add the reserved pasta water, a ladle at a time, until the sauce is creamy and coats the spaghetti.
10. Add the frozen peas and stir.
11. Add the remaining cheese, garnish with parsley, and serve.

Yield: 2 servings
Recipe: heynutritionlady.com