Slice the halloumi about an inch thick and then dice it to resemble pancetta. Set it aside and bring a pot of salted water to a boil for the spaghetti. Cook the spaghetti a couple of minutes shy of what the package says to ensure it's al dente. It will continue cooking later, so we don't want it to get too done at this point.
While the pasta is cooking, mix together the beaten eggs, parmesan, pepper and salt. Then finely chop the garlic and cook with 1 tablespoon of olive oil in a hot pan, then turn the heat off, but keep the pan on the burner. This is what we'll mix the pasta in later so make sure it's big enough. Do this step just before the pasta is ready so the pan is still hot.
Into the pan with the garlic, add the pasta and 1 cup of pasta water, then slowly mix in the egg mixture, mixing constantly to ensure it doesn't scramble. Mix it for a few minutes until the eggs become creamy and cooked. Then add in the diced halloumi and continue mixing until its warmed through.
Serve topped with freshly cracked pepper and parmesan (optional).