Keto Fried Halloumi Spaghetti
Golden-crusted halloumi strips crown al dente spaghetti tossed in vibrant pistachio-herb pesto and sharp pecorino. Mediterranean flavors unite in this satisfying pasta dish perfect for dinner parties or weeknight indulgence. The crispy-edged cheese adds richness while fresh herbs and olives provide brightness. Serve immediately while halloumi retains its crispy exterior and melted interior.
Ingredients
- 1 16-oz package spaghetti
- 3 tablespoons butter
- ½ cup pecorino or Parmesan cheese, gratedParmesan1:1traditionaladds dairy
similar aged cheese
- ½ cup Kalamata olives, pitted, roughly chopped
- 1 teaspoon sea salt
- ½ teaspoon black pepper, coarse
- 2 tablespoons olive oil
- 7 ounces halloumi cheese, cut into strips and patted dry
- 1 cup pistachios, shelled
- 1 bunch basil leaves
- 1 bunch mint leaves
- 2 cloves garlic
- ½ cup extra-virgin olive oil
Instructions
- 1
Cook spaghetti in salted boiling water until al dente, reserve cooking water, then drain
- 2
Melt butter in large skillet over medium-high heat
- 3
Add reserved cooking water, pecorino, olives, salt, and pepper and saute for 2-3 minutes
- 4
Stir in pasta and cook until heated through, transfer to bowl
- 5
Heat olive oil in large skillet over medium-high heat
- 6
Add halloumi strips and fry without stirring until bottoms are well browned
- 7
Flip strips with spatula and fry until other side is browned, transfer to plate
- 8
Blend pistachios, mint, basil, garlic, and olive oil in blender or food processor
- 9
Add more olive oil if paste seems too thick
- 10
Mix pasta with half the pesto, adding more if needed
- 11
Layer pasta, fried halloumi strips, and additional pecorino, serve hot
Tips
Pat halloumi completely dry before frying to achieve maximum crispiness and prevent oil splatter
Reserve extra pasta water as it helps bind the pesto and creates silky sauce consistency
Fry halloumi in batches if needed to avoid overcrowding and ensure even browning
Good to Know
Refrigerate leftovers up to 2 days, though halloumi loses crispiness
Make pesto up to 2 days ahead, store covered in refrigerator
Serve immediately while halloumi is crispy and pasta is hot
Common Mistakes
Don't skip patting halloumi dry to avoid oil splatter and soggy cheese
Don't overcook pasta as it continues cooking when mixed with hot ingredients
Substitutions
FAQ
Can I make this without a food processor?
Yes, finely chop herbs and garlic by hand, then mash with pistachios using mortar and pestle or fork, slowly adding olive oil until paste forms.
What if I can't find halloumi cheese?
Substitute with firm feta or fresh mozzarella, though texture will be different. Feta crumbles rather than forming crispy strips.
How long does leftover pesto keep?
Store covered in refrigerator up to one week or freeze up to 3 months in ice cube trays for easy portioning.