Description
Ina Garten’s cacio e pepe scrambled eggs merge Italian comfort with classic breakfast charm. Creamy parmesan and black pepper elevate simple eggs into a luxurious Roman-inspired morning pleasure you can savor with minimal effort.
Ingredients
Scale
- 12 extra-large eggs
- 1 cup (240 ml / 8 fl oz) whole milk
- ⅔ cup (70 g) freshly grated Italian Pecorino cheese, plus extra for serving
- 4 tbsps (57 g or ½ stick) unsalted butter, quartered
- 4 to 5 slices toasted country bread
- Kosher salt
- Freshly ground black pepper
Instructions
- Preparation: Whisk eggs, whole milk, and salt in a medium bowl until smooth and uniform, eliminating any egg white streaks.
- Butter Foundation: Melt butter gradually in a cold 12-inch sauté pan over medium-low heat, ensuring complete surface coverage without browning.
- Egg Technique: Pour whisked mixture into the pan, gently manipulating with a rubber spatula every 30-45 seconds to create soft, developing curds across the cooking surface.
- Precision Cooking: Increase stirring frequency as curds form, systematically scraping pan edges and bottom to prevent sticking and ensure consistent texture.
- Textural Control: Remove pan from heat when eggs appear mostly cooked but slightly wet, continuing vigorous stirring to achieve a luxuriously creamy consistency that maintains structural integrity.
- Flavor Enhancement: Integrate freshly grated Pecorino cheese and ground black pepper, folding gently to distribute seasonings throughout the eggs evenly.
- Serving Presentation: Transfer creamy eggs onto toasted country bread, garnishing with an additional Pecorino cheese sprinkle, and serve immediately while piping hot.
Notes
- Optimize Butter Melting: Start with a cold pan and melt butter slowly to prevent burning and ensure an even, smooth coating.
- Master Low-and-Slow Technique: Cook eggs at medium-low heat to create soft, creamy curds without drying or overcooking.
- Perfect Egg Consistency: Remove pan from heat when eggs are still slightly wet to achieve a luxurious, silky texture that continues cooking off the heat.
- Cheese and Pepper Balance: Fold Pecorino and black pepper gently to distribute flavors evenly and create a harmonious Cacio E Pepe profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 319
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 400 mg