serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Haloumi
episode • The Cook Up with Adam Liaw • cooking • 24m
PG
episode • The Cook Up with Adam Liaw • cooking • 24m
PG
Ingredients
- 500 g dry egg fettuccine
- 125 ml (½ cup) extra-virgin olive oil
- ½ small onion, finely diced
- 4 garlic cloves, roughly chopped
- 1 bird’s eye chilli, thinly sliced
- 1 lemon, juice and grated rind
- salt and black pepper, to season
- ¼ cup finely shredded parsley
- 90 g haloumi
Instructions
- Bring a large saucepan of salted water to the boil for cooking the pasta. Add the fettuccine to the boiling water and cook according to the packet directions.
- Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the onion, garlic and chilli and cook for about 5 minutes or until fragrant. Add the lemon juice and rind and season well with salt and pepper.
- Transfer the pasta to the frying pan with the lemon mixture, add the parsley and about 60 ml (¼ cup) of the pasta water. Toss to combine, then transfer to a serving plate and finely grate the haloumi over the top.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Haloumi
