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Ina Garten Cacio e Pepe Eggs Recipe

Ina Garten Cacio e Pepe Eggs
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Print Recipe

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.

Ingredients

Scale
  • 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

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.

Find it online: https://inagartencooks.com/ina-garten-cacio-e-pepe-eggs/