Cacio e Pepe Slow Scrambled Eggs

Cacio e pepe translates literally from the Italian  to “cheese and pepper” in English and is a traditional pasta dish where generous amounts of black pepper and Pecorino Romano are stirred into noodles to create a sauce. I implemented this concept into cheesy scrambled eggs.

In this recipe I provide a breakfast twist by adding generous amounts of the cheese and pepper into slowly scrambled eggs and serve them with a side of prosciutto in place of the classic bacon and eggs combo.

Cacio e Pepe Slow Scrambled Eggs

Key Ingredients in This Recipe

• Black Pepper – I recommend using freshly cracked black pepper in this recipe. If your pepper grinder doesn’t do a coarse grind, use the flat side of a knife to press down and roll over the peppercorns.
• Pecorino Romano – Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk. It’s aged for less time than Parmesan, resulting in a tangier flavor. I add it to the cheesy eggs and garnish with additional cheese just before serving.

How to Make Cacio e Pepe Scrambled Eggs

1. Whisk eggs. In a medium mixing bowl whisk the eggs until they fall off the whisk in ribbons. Season the eggs with salt and half the pepper. Heat a medium non-stick skillet over medium-low heat. Add the butter and allow to melt.
2. Add the eggs to the pan and stir. Turn down the heat to low, add the eggs and let sit for just a second. Use a rubber spatula to move the eggs from side to side and scraping the sides constantly. It is important to continuously be moving the eggs; sometimes I like to give the pan a little shake as well.
3. Continue to slowly cook the eggs. Continue to cook, stirring constantly, until the eggs become creamy and starts to form curds, about 15 minutes. Be patient, while it will seem like nothing is happening after about 10 minutes curds will begin to form.
4. Add the cheese and pepper. Remove the pan from the heat then stir in half the cheese. Ladle the eggs onto plates immediately, as the eggs will continue to cook in the hot skillet. Top with the cheese and pepper.
5. Serve. Serve with slices of prosciutto on the side and toast.

Tips and Tricks for This Recipe

• Use a non-stick pan for cooking the scrambled eggs; it will make for much easier cleanup later on.
• Patience is key! Don’t rush the scramble, you want the ribbons to form over time so you end up with creamy eggs.

Other Recipes to Try

If you enjoy this cheesy scrambled eggs recipe, I recommend checking out some of these:

• Eggs En Cocotte: Baked Eggs
• Chilaquiles Verdes with a Fried Egg
• Creamy Italian Eggs In Purgatory

Cacio e Pepe Slow Scrambled Eggs

Print Pin

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Serves 4

US Customary – Metric

Ingredients:

• 6 large eggs
• ¼ teaspoon kosher salt
• ½ teaspoon coarsely ground black pepper, divided
• 2 tablespoons unsalted butter
• ¼ cup freshly grated Pecorino Romano, divided
• 6 sliced prosciutto

Instructions:

• In a medium mixing bowl whisk the eggs until they fall off the whisk in ribbons. Season the eggs with salt and half the pepper. Heat a medium non-stick skillet over medium-low heat. Add the butter and allow to melt.
• Turn down the heat to low, add the eggs and let sit for just a second. Use a rubber spatula to move the eggs from side to side and scraping the sides constantly. It is important to continuously be moving the eggs; sometimes I like to give the pan a little shake as well.
• Continue to cook, stirring constantly, until the eggs become creamy and starts to form curds, about 15 minutes. Be patient, while it will seem like nothing is happening after about 10 minutes curds will begin to form.
• Remove the pan from the heat then stir in half the cheese. Ladle the eggs onto plates immediately, as the eggs will continue to cook in the hot skillet. Top with the cheese and pepper.
• Serve with slices of prosciutto on the side and toast.

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings