Ina Garten’s Cacio e Pepe Eggs is a delightful twist on the classic Italian pasta dish, transforming simple scrambled eggs into a rich, cheesy, and peppery breakfast. This dish is easy to make yet packed with deep, savory flavors, making it a perfect option for a special breakfast or brunch.

What is Ina Garten Cacio e Pepe Eggs?

Cacio e Pepe, meaning “cheese and pepper” in Italian, is traditionally a pasta dish made with Pecorino Romano cheese, black pepper, and pasta water. In this recipe, fluffy scrambled eggs replace pasta, absorbing the rich cheese and pepper flavors for a creamy, luxurious dish.

Other Ina Garten Recipes

Reasons to Try Ina Garten Cacio e Pepe Eggs

Creamy and rich texture: Soft scrambled eggs infused with cheese.
Simple and quick: Made in under 10 minutes with minimal ingredients.
Bursting with flavor: A perfect balance of sharp cheese and bold black pepper.
Elegant yet easy: A refined take on everyday scrambled eggs.
Versatile serving options: Pairs well with toast, avocado, or roasted tomatoes.

Ingredients Needed to Make Ina Garten Cacio e Pepe Eggs

4 large eggs
2 tablespoons unsalted butter
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Pecorino Romano cheese (or Parmesan)
1 tablespoon heavy cream (optional, for extra creaminess)
Toasted sourdough or baguette slices (for serving)

Instructions to Prepare Ina Garten Cacio e Pepe Eggs

Step 1: Prepare the Ingredients

Crack the eggs: In a bowl, whisk the eggs with a pinch of salt until smooth.
Grate the cheese: Use freshly grated Pecorino Romano or Parmesan for the best texture.

Step 2: Cook the Eggs

Melt butter in a skillet: Heat a nonstick pan over low heat and melt the butter.
Add eggs to the pan: Pour in the whisked eggs and cook slowly, stirring constantly.
Use low heat: Keep stirring gently to form soft, creamy curds.

Step 3: Add Cheese and Pepper

Incorporate the cheese: When eggs are nearly set, mix in the grated Pecorino Romano.
Season generously: Add freshly ground black pepper and continue stirring.
Adjust creaminess: Stir in heavy cream if using, for an extra silky texture.

Step 4: Serve Immediately

Plate the eggs: Spoon onto toasted sourdough or serve on a warm plate.
Garnish with extra cheese and pepper: Sprinkle more grated cheese and a dash of black pepper on top.

What Goes Well With Ina Garten Cacio e Pepe Eggs

Toasted sourdough or baguette: The perfect base for creamy eggs.
Avocado slices: Adds a buttery, fresh contrast.
Roasted tomatoes: Provides a juicy, acidic balance.
Crispy bacon or prosciutto: Complements the cheesy richness.
Fresh herbs: Garnish with chopped chives or parsley for a pop of color.

Key Tips for Making Ina Garten Cacio e Pepe Eggs

Use low heat: Slow cooking prevents overcooking and keeps the eggs creamy.
Grate cheese finely: Helps it melt smoothly into the eggs.
Whisk eggs well: Creates a fluffy, even consistency.
Season at the right time: Adding salt too early can affect texture.
Serve immediately: These eggs are best eaten fresh off the stove.

Creative Variations of Ina Garten Cacio e Pepe Eggs

Truffle-infused: Add a drizzle of truffle oil for extra richness.
Extra creamy: Mix in crème fraîche instead of heavy cream.
Spicy twist: Add a pinch of red pepper flakes for heat.
Herbed version: Stir in fresh basil, chives, or parsley.
Soft-boiled style: Serve over soft-boiled eggs instead of scrambled.

Storage Guidelines for Ina Garten Cacio e Pepe Eggs

Best eaten fresh: Scrambled eggs don’t store well, so enjoy them immediately.
Short-term storage: If needed, refrigerate for up to 24 hours, then reheat gently over low heat.
Avoid freezing: Eggs will become watery and lose their creamy texture.

FAQs

Can I use Parmesan instead of Pecorino Romano in Cacio e Pepe Eggs?

Yes, Parmesan can be used instead of Pecorino Romano, but Pecorino has a sharper, saltier taste that enhances the dish’s traditional Cacio e Pepe flavor.

How do I prevent scrambled eggs from becoming dry?

Cooking eggs over low heat and stirring constantly ensures they remain soft and creamy. Removing them from the heat just before fully set also prevents overcooking.

What type of black pepper is best for Cacio e Pepe Eggs?

Freshly ground coarse black pepper works best, as it provides a bold, aromatic flavor that complements the creamy eggs.

Can I make Cacio e Pepe Eggs without butter?

Yes, you can use olive oil instead of butter, but butter adds a richer taste and creamier texture to the eggs.

Wrapping Up

Ina Garten’s Cacio e Pepe Eggs is a luxurious yet simple take on classic scrambled eggs, delivering rich, cheesy, and peppery goodness in every bite. Perfect for a quick breakfast or a fancy brunch, this dish is a must-try for egg lovers. Give it a go and enjoy a restaurant-quality meal in minutes!