Cook the spaghetti or fettuccine according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced halloumi and cook for about 4-5 minutes, stirring occasionally, until golden brown and crispy.

Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic.

In a medium bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.

Remove the skillet from heat and add the drained pasta to the skillet with the halloumi and garlic. Quickly pour the egg and cheese mixture over the pasta, tossing everything together to combine. The residual heat will cook the eggs and create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Season with salt to taste and toss again. Serve immediately, garnished with fresh parsley.