Cacio e Pepe Slow Scrambled Eggs

closeup cacio e pepe cheesy eggs topped with pecorino romano cheese and cracked pepper

A breakfast twist to cacio e pepe 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.

Course Breakfast

Cuisine Italian

Keyword cacio e pepe, eggs, parmesan, pecorino, scrambled eggs

Prep Time 5

Cook Time 15

Servings

Calories 213kcal

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

US Customary - Metric

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.

Nutrition