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.
Ingredients
Scale
- 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
Instructions
- Egg Preparation: Thoroughly whisk eggs, milk, and salt in a medium bowl until achieving a smooth, homogeneous blend.
- Butter Melting: Warm a 12-inch sauté pan over medium-low heat, gently melting butter to create a uniform coating across the surface.
- 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.
- Curd Formation: Continuously stir and scrape the pan bottom, developing soft, delicate egg curds while maintaining a creamy, custardy consistency.
- 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.
- 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