Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain.

In a medium bowl, whisk together the egg and Parmesan cheese until well combined.

Heat a non-stick pan over medium heat, add olive oil, then add halloumi cubes and smashed garlic. Cook undisturbed for 3-4 minutes until golden brown.

Remove the garlic, add the drained spaghetti with a splash of reserved pasta water into the pan with halloumi. Toss to combine.

Season with black pepper generously while ensuring the pan is off heat to prevent scrambling the egg.

Gradually pour the egg mixture into the pasta while tossing quickly until the sauce is creamy and clings to the pasta.

Plate the carbonara, garnish with extra Parmesan and pepper. Consider adding herbs if desired.