Gather all your ingredients. Dice the halloumi cheese into small cubes and set aside. Mince the garlic and crack the eggs into a bowl, whisking them lightly.

Bring a pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.

While pasta boils, heat olive oil in a pan over medium heat and sauté the minced garlic until fragrant, about 1 minute.

Add the diced halloumi into the pan. Cook, stirring occasionally, for about 4-5 minutes, or until the halloumi is golden and crispy on all sides.

Once the halloumi is ready, whisk together the eggs and cream in a bowl.

When the spaghetti has finished cooking, reserve a cup of pasta water, then drain the spaghetti in a colander.

Add the hot pasta directly to the halloumi and garlic mixture in the pan.

Remove the pan from heat and quickly pour in the egg and cream mixture. Toss the pasta to combine, adding reserved pasta water slowly as needed to achieve desired consistency.

Stir in grated parmesan cheese until fully melted and incorporated.

Taste and season with salt and freshly cracked pepper as preferred.

Serve immediately in bowls, garnished with additional parmesan or fresh herbs like parsley.

Take a moment to admire your creation before diving in.