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Halloumi and Pepe Spaghetti

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Halloumi and Pepe Spaghetti

One of my favourite cheeses comes from the island of Cyprus and it’s Halloumi cheese. A tasty cheese that’s versatile: eaten as is with bread, pan seared, fried, deep fried, roasted or in this case – grated for pasta dishes.

Today I am making a pasta dish inspired by Cacio e Pepe and it translates to cheese and pepper. Enter Halloumi and Pepe.

A quick an easy dish that comes together in the time it takes to boil the pasta. This is a one pot recipe so as a bonus – little to wash post-meal.

Halloumi and Pepe SpaghettiRecipe by Peter Minaki
Servings

4

servings

Prep time

5

minutes

Cooking time

8

minutes

Ingredients
  • 250 gr. spaghetti

  • 1 cup grated Halloumi cheese

  • 4 Tbsp. unsalted butter

  • 1/2 cup heavy cream

  • lots of fresh ground pepper (to taste)

  • 1/4 cup chopped fresh chives

Directions
  • Place a pot of water (about 4 cups) on your stovetop and bring to a boil. Add salt to your water and add pasta. Cook for 7-8 minutes. Reserve about a cup of pasta water, strain.
  • Place the pasta back in the pot along with butter, cream and a ladle of pasta water and turn heat to medium. Stir occasionally and after a couple of minutes you should have a thick creamy sauce.
  • Take off the heat, add grated Halloumi, ground pepper and stir in until melted. Add more pasta if needed to loosen sauce a bit.
  • Divide and plate, top with chives and more grated Halloumi and serve.
Notes
  • There are a few Halloumi brands available in the market place, some saltier than others. Choose one that you like.

The post Halloumi and Pepe Spaghetti first appeared on Kalofagas.ca.


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