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.
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 2 ladles 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 water 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.
While your daily tasks are different from that generation, you’re busy and one pot cooking is going to help you in the kitchen! Read book details. Barnes & Noble book purchases here.
