Bring a large pot of salted water to a boil, then cook the dried spaghetti for 10–13 minutes until al dente.

While the pasta is cooking, whisk together the egg and cheese in a bowl until smooth and set aside.

In a non-stick pan, heat olive oil and sauté the cubed halloumi with a smashed garlic clove for 3–4 minutes until golden brown.

Remove the garlic, then add drained spaghetti and reserved pasta water to the halloumi, seasoning with black pepper and mixing well.

Turn off the heat and quickly pour in the egg and cheese mixture, tossing thoroughly until creamy.

Serve immediately with extra cheese and black pepper on top.