Quick & Cozy Ina Garten’s Cacio e Pepe Eggs Recipe for Breakfast Joy

Breakfast lovers rejoice when they encounter this delightful cacio e pepe eggs recipe by Ina Garten that brings Italian-inspired comfort to your morning plate.

Creamy, peppery, and utterly irresistible, these eggs merge classic Roman pasta flavors with a breakfast twist.

Parmesan and pecorino cheeses meld seamlessly with fresh cracked black pepper, creating a luxurious texture that makes every bite memorable.

The simplicity of this dish belies its sophisticated flavor profile, promising a gourmet experience in mere minutes.

Each forkful delivers a rich, velvety sensation that dances between sharp cheese notes and warm pepper warmth.

Professional chefs and home cooks alike will appreciate how effortlessly this recipe elevates a basic egg preparation.

Grab your skillet and get ready to savor a breakfast that transports you straight to the streets of Rome.

Quick Recipe Overview

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Calories: 450 kcal

Servings: 6

Everything Needed for Ina Garten Cacio e Pepe Eggs

• Eggs: Creamy foundation that provides silky texture and rich protein, choose fresh, organic eggs for best flavor.
• Milk: Adds smoothness and helps create soft, luxurious consistency, whole milk works best for richness.
• Butter: Creates delicate flavor base and prevents sticking, use high-quality unsalted butter for clean taste.

• Pecorino: Sharp, salty cheese that delivers bold Roman-style punch, select aged variety for intense flavor profile.
• Black Pepper: Provides warm, spicy undertone and traditional cacio e pepe character, freshly ground gives maximum aromatic impact.

• Bread: Crispy canvas for showcasing creamy eggs, choose rustic sourdough or country-style bread for authentic texture and complementary taste.

Tools to Make Ina Garten Cacio e Pepe Eggs

• Medium bowl: Perfect for whisking eggs and milk together.
• Large 12-inch sauté pan: Essential for cooking eggs evenly and creating creamy texture.
• Rubber spatula: Crucial for gently stirring eggs and preventing sticking.
• Whisk: Helps combine eggs and milk smoothly.
• Cheese grater: Useful for grating fresh Pecorino.
• Toaster or skillet: Needed for toasting bread.

Cooking Steps for Ina Garten Cacio e Pepe Eggs

• Egg Mixture Preparation

Whisk eggs and milk together smoothly in a bowl, creating a silky base for the dish.

• Butter Melting

Place a cold sauté pan on medium-low heat and allow butter to melt gently, creating a golden foundation.

• Gentle Cooking

Pour egg mixture into the pan, cooking slowly and stirring occasionally with a rubber spatula to create soft, creamy curds.

• Final Texture

Continue cooking until eggs form delicate, pillowy clusters, maintaining a luxurious, custardy consistency.

• Cheese and Pepper Finish

Remove pan from heat, fold in Pecorino cheese and freshly ground black pepper, creating a rich and aromatic coating for the eggs.

• Serving

Spoon the creamy eggs over toasted bread, garnishing with an extra sprinkle of Pecorino for a decadent touch.

Variations for Ina Garten Cacio e Pepe Eggs

• Experiment with different types of hard cheese like Parmesan or Grana Padano for unique flavor profiles.
• Whisk eggs extra gently to create smoother, more delicate curds during cooking process.
• Use low and slow cooking method to prevent eggs from becoming tough or overcooked, ensuring creamy consistency.
• Toast sourdough, ciabatta, or rustic Italian bread for maximum flavor absorption and delightful crunch alongside soft eggs.
• Freshly cracked black pepper makes a significant difference – grind whole peppercorns right before adding to maximize aromatic intensity and robust taste.

How to Serve Ina Garten Cacio e Pepe Eggs

• Pair with Crusty Bread: Serve the creamy, peppery eggs on freshly toasted sourdough or rustic Italian bread for a perfect breakfast or brunch.
• Enhance with Fresh Herbs: Sprinkle chopped chives or parsley on top to add a pop of color and fresh flavor to the rich, cheesy eggs.
• Create a Complete Meal: Add a side of crispy bacon, prosciutto, or a light arugula salad to balance the richness of the Cacio e Pepe eggs.
• Elevate with Wine Pairing: Enjoy a crisp white wine like Pinot Grigio or a light sparkling wine to complement the bold pepper and cheese flavors.

Store Ina Garten Cacio e Pepe Eggs for Later

• Refrigerate Quickly: Transfer leftover eggs to an airtight container within two hours of cooking to maintain food safety and freshness.
• Consume Swiftly: Enjoy refrigerated eggs within 1-2 days for optimal taste and texture, as creamy eggs can lose their delicate consistency when stored too long.
• Reheat Gently: Warm leftover eggs slowly in a low-heat skillet, adding a splash of milk to restore moisture and prevent overcooking. Stir continuously to maintain creamy consistency.
• Freeze with Caution: While possible to freeze, egg dishes often separate and lose their silky texture. Fresh preparation is recommended for the best culinary experience.

Silky Ina Garten Cacio E Pepe Eggs Recipe

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4.6 from 25 reviews

• Total Time: 20 minutes
• Yield: 6 1x

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Description

Ina Garten’s cacio e pepe eggs blend classic Italian pasta flavors with creamy scrambled eggs. Pecorino romano and black pepper create a luxurious breakfast experience for passionate home cooks seeking bold Roman-inspired morning delights.

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Ingredients

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• 12 extra-large eggs
• 1 cup (240 ml / 8 fl oz) whole milk
• ⅔ cup (160 ml / 5.4 fl oz) freshly grated pecorino cheese (plus extra for serving)
• 4–5 slices toasted country bread
• 4 tbsps (56 g / 2 oz) unsalted butter, quartered
• kosher salt
• freshly ground black pepper

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Instructions

1. Egg Preparation: Thoroughly whisk eggs, milk, and salt in a medium bowl until achieving a smooth, homogeneous blend.
2. Butter Melting: Warm a 12-inch sauté pan over medium-low heat, gently melting butter to create a uniform coating across the surface.
3. Egg Cooking: Pour the egg mixture into the pan, allowing it to settle evenly and cook slowly, using a rubber spatula to stir intermittently and prevent adherence to the pan.
4. Curd Formation: Continuously stir and scrape the pan bottom, developing soft, delicate egg curds while maintaining a creamy, custardy consistency.
5. Cheese and Seasoning: Remove from heat when eggs are nearly set, swiftly incorporating Pecorino cheese and freshly ground black pepper to distribute flavors throughout the mixture.
6. Serving: Transfer the luxurious egg preparation onto toasted bread slices, generously topping with additional Pecorino cheese for enhanced flavor and visual elegance, then serve immediately while piping hot.

Notes

• Butter Temperature Matters: Use cold butter and melt it slowly to create a smooth, even coating in the pan without burning.
• Heat Control is Crucial: Maintain a consistent medium-low heat to prevent eggs from overcooking or becoming rubbery.
• Constant Stirring Technique: Keep stirring gently and consistently to create soft, creamy egg curds with a luxurious texture.
• Cheese and Pepper Finishing: Add Pecorino and black pepper off-heat to preserve their vibrant flavors and prevent scorching.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 3 g
• Sodium: 320 mg
• Fat: 30 g
• Saturated Fat: 16 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 600 mg