Creamy Chili Oil Fettuccine with Pan-Fried Halloumi Description:
This luxurious pasta dish combines silky fettuccine coated in a rich, spicy, and slightly tangy creamy chili oil sauce. It’s topped with golden, pan-fried halloumi cheese for a salty, chewy bite that contrasts perfectly with the soft noodles. A fusion of Middle Eastern-inspired flavors and Italian comfort, this is a quick yet indulgent vegetarian meal.
Ingredients (Serves 2–3)
For the Pasta:
250g fettuccine (fresh or dry)
1 tbsp olive oil
3 cloves garlic, minced
1 small shallot, finely chopped (or 1/4 onion)
1 tsp chili flakes (adjust to taste)
2 tbsp chili oil (store-bought or homemade*)
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp sugar (optional, to balance heat
200ml heavy cream or plant-based alternative
Salt and black pepper, to taste
Juice of 1/2 lemon (for acidity)
For the Halloumi:
200g halloumi cheese, sliced (about 1cm thick)
1 tsp olive oil or neutral oil
Optional Garnishes:
Fresh parsley or cilantro, chopped
Extra chili oil drizzle
Grated lemon zest
Toasted sesame seeds or pine nuts
⏱️ Time Estimate:
Prep time: 10 minutes
Cook time: 15–20 minutes
Total: ~30 minutes
Instructions:
1. Cook the Fettuccine
Boil a pot of salted water.
Cook fettuccine until al dente (follow packet instructions, usually 8–10 minutes).
Reserve 1/2 cup pasta water, then drain.
2. Make the Creamy Chili Oil Sauce
In a deep skillet or pan, heat olive oil over medium.
Add shallots and cook until translucent (~2–3 minutes).
Stir in minced garlic, chili flakes, smoked paprika, cumin, and sugar.
Cook for 1 minute until fragrant.
Lower heat and add chili oil and cream. Stir to combine.
Simmer gently for 3–5 minutes until slightly thickened.
Add lemon juice, season with salt and pepper.
If sauce is too thick, add reserved pasta water gradually.
3. Pan-Fry the Halloumi
While the sauce simmers, heat 1 tsp oil in a nonstick pan.
Add halloumi slices and cook 2–3 minutes per side until golden brown.
Remove from pan and set aside.
4. Combine & Serve
Toss drained pasta into the creamy chili oil sauce. Stir until well-coated.
Plate the pasta and top with pan-fried halloumi slices.
Garnish with fresh herbs, extra chili oil, and lemon zest if desired.
Nutritional Info (per serving, serves 3)
Component Amount
Calories ~580 kcal
Protein ~20g
Fat ~35g
Saturated Fat ~15g
Carbohydrates ~45g
Sugar ~3g
Fiber ~3g
Sodium ~950mg
Note: Nutrition can vary based on type of cream, pasta, and chili oil used.
FAQ – Common Questions Answered
Can I use another type of cheese instead of Halloumi?
Yes! Paneer, tofu (for vegan), or even grilled feta work well. But halloumi gives the best chewy texture and salty contrast.
Is it spicy?
Moderately. Adjust chili flakes or use mild chili oil to reduce heat. You can also add a spoon of honey or more cream to mellow it out.
Can I make it vegan?
Absolutely. Use plant-based cream (like oat or soy), vegan pasta, and swap halloumi with tofu or marinated seitan.
Can I prepare it ahead of time?
You can make the sauce 1–2 days in advance and reheat gently before mixing with fresh pasta. Halloumi is best freshly pan-fried.
What sides pair well with it?
Try:
Simple arugula salad with lemon vinaigrette
Garlic bread or focaccia
Roasted veggies like zucchini or bell peppers
Homemade Chili Oil (Optional but Recommended)
Ingredients:
1/2 cup neutral oil
2 tbsp chili flakes
1 tsp Sichuan peppercorns (optional)
1 small cinnamon stic
2 cloves garlic (smashed)
Instructions:
Heat oil with garlic and spices over medium-low until fragrant (~5 mins).
Pour hot oil over chili flakes in a heat-safe bo
wl.
Let cool, strain, and store in a jar