In such a simple pasta dish, the haloumi is grated over the top for that salty kick coupling beautifully with the zesty lemon and spicy pepper.






Skill level

Average: 3.3 (35 votes)


  • 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

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.


  1. 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.
  2. 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.
  3. 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.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.