I’ve been slowly making my way through Ina Garten’s breakfast recipes, trying everything from her blueberry-ricotta cake to her banana pancakes.
As I turned the pages of Garten’s cookbook “Go-To Dinners,” I was delighted to see a recipe for “scrambled eggs cacio e pepe,” inspired by the traditional Roman pasta. I was even more intrigued when she said they make the “most delicious scrambled eggs ever.”
“Eggs are always my go-to breakfast for dinner because they’re substantial without being heavy, but I like to dress them up, like adding spicy Italian pecorino cheese and pepper,” Garten writes.
I’m also a huge fan of Garten’s pasta dishes (I’ve made over a dozen — and ranked them!), so I knew I had to try this.
Garten’s twist on scrambled eggs only needs a few ingredients.
To make 4-5 servings of Garten’s cacio e pepe eggs, you’ll need:
- 12 extra-large eggs
- 1 cup of whole milk
- 4 tablespoons (½ stick) of unsalted butter, quartered
- ⅔ cup of freshly grated Italian pecorino cheese, plus extra for serving
- 4-5 slices of country bread, toasted
- Kosher salt and freshly ground black pepper
First, I cracked the eggs into a bowl.
Garten recommends seasoning the eggs with 2 teaspoons of salt.
Since I was only making breakfast for three people, I halved the recipe and added 1 teaspoon of salt to my eggs instead.
Then I added the whole milk.
I gave everything a quick whisk and, just like that, my egg mixture was ready.
I placed my butter in a cold, large pan.
I then placed the pan over medium-low heat and allowed the butter to melt almost completely.
Then I added the eggs.
Garten says you should cook the eggs on medium-low for 8-10 minutes, stirring occasionally with a rubber spatula.
If, like me, you decide to cut the recipe in half, the cooking time will be shorter. Just keep an eye on the texture of the eggs — you’ll know when it’s time for the next step.
I popped my bread into the toaster while my eggs were cooking.
Nothing beats the combo of creamy eggs on crunchy toast.
As the eggs began to clump, I started stirring more rapidly.
I made sure to scrape the bottom of the pan as I stirred.
When the eggs were almost cooked, I turned off the heat.
I continued to stir the eggs rapidly until they were soft and custardy. It took me about eight minutes total to cook the eggs.
“When you pull the spatula through the eggs, they will still be soft, but they will stay in place,” Garten writes in her cookbook.
I sprinkled cheese over my eggs and seasoned them with some freshly ground black pepper.
My eggs looked silky, golden, and creamy — the three things I always want in a great scramble. I was so excited to dig in.
I spooned the eggs over toasted bread and served them hot with extra cheese.
Garten’s scrambled eggs cacio e pepe are deliciously indulgent. I loved the salty sharpness from the pecorino, which also made them cheesy and creamy. The fantastic texture was similar to the eggs I made using Gordon Ramsay’s and Martha Stewart’s methods, but took less work.
I tried this recipe while visiting my parents, and they both loved it. My dad also had the great idea of pairing the eggs with toast and jam. We used plum preserve, which worked well with the flavor, cutting through the salty pecorino with a delicious hit of sweetness.
I could easily eat these eggs for breakfast, lunch, or dinner.
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