Ina Garten Cacio E Pepe Eggs
Inspired by the famous Roman pasta dish, Ina’s version brings the same “cheese and pepper” magic to fluffy scrambled eggs. The secret lies in slow cooking and generous seasoning. The result is incredibly creamy eggs with bold, peppery bites and salty cheese in every forkful. This recipe serves 6 and comes together so quickly that it feels almost too easy for how impressive it tastes.
- Prep Time: 5
- Cook Time: 8
- Total Time: 13 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 extra-large eggs
- 1 cup whole milk
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper (plus more for serving)
- 4 tablespoons unsalted butter
- ⅔ cup freshly grated Pecorino Romano cheese (plus more for serving)
Instructions
- Prepare the egg mixture – In a large bowl, whisk together the 12 eggs, milk, salt, and a generous amount of freshly ground black pepper until well combined and slightly frothy.
- Heat the butter – Put the butter in a cold large (12-inch) sauté pan and place it over medium-low heat until foamy but not browned.
- Add pepper and eggs – Sprinkle plenty of black pepper into the melting butter, then pour in the egg mixture.
- Cook slowly – Let the eggs sit for a moment, then gently stir with a spatula, scraping the bottom and sides until almost set but still creamy (about 8 minutes).
- Finish with cheese – Remove from heat, stir in the grated Pecorino until melted and silky, then serve immediately.
Find it online: https://inagartendishes.com/ina-garten-cacio-e-pepe-eggs/