Cook pasta according to packet instructions, till al dente. (note 1) Remember to season the water with salt.
Whilst pasta is cooking, combine parmesan cheese and egg in a bowl. Whisk well, set aside.
Proceed to the following steps when the pasta has about 5 minutes left in cooking time.
In a non-stick pan, add olive oil, halloumi and a smashed clove of garlic (skin on). Fry the halloumi on medium heat. (note 2)
Do not toss or flip the halloumi around, allow one side to sizzle and turn golden brown before flipping with a spatular and brown the other side. This will take about 3 - 4 minutes. (note 3)
Remove and discard the garlic (and skin!) with a pair of tongs. It has served its purpose.
The pasta should be ready and cooked to al dente now. Add pasta and ⅓ - ½ cup of pasta cooking water into the pan. Season heavily with black pepper. Toss pasta through like a boss or use a pair of tongs. Turn the heat off. (note 4)
The pan should no longer be sizzling. Now, slowly pour the whisked egg and parmesan cheese mixture into the pan, in a circular motion.
Very quickly now, toss the pasta through again and ensure it's thoroughly mixed and pasta is creamy, silky and exciting.
Serve immediately, with extra parmesan cheese and black pepper.