Cacio e pepe scrambled eggs are a quick and easy breakfast to make any day of the week. These are inspired by the famous cacio e pepe pasta, and bring the flavors of delicious cheese and black pepper to breakfast.
Have you ever had cacio e pepe? I just love it. I love the simplicity, but it's so delicious. It's all about the ingredients and the combination of them.
A wedge of parmesan or pecorino cheese grated fresh. Freshly cracked black pepper. And here I've swapped out the pasta for delicious eggs (ideally pasture-raised, but get whatever is in your budget).
The result? Delicious cacio e pepe scrambled eggs that are so simple to make but taste like a million bucks.
My official taste tester (my husband) was a big fan, and I was too. I'll probably be making these for breakfast at least 1-2 times a week.
Ingredients
- Eggs
- Parmesan cheese or Pecorino Romano
- Black pepper
- Butter
- Salt
How to make cacio e pepe eggs
First, crack the eggs into a bowl.
Scramble the eggs.
Add the shredded parmesan cheese and black pepper.
Stir to combine.
In a medium skillet, heat up the butter over medium-low heat.
Once butter is melted, swirl to coat the skillet, then pour in the egg mixture.
As eggs start to firm up, start mixing with a spatula or spoon. Keep stirring until eggs are cooked through to your liking.
Plate, then top with more parmesan cheese and black pepper.
What is cacio e pepe?
Cacio e pepe means cheese and pepper. It's a Roman pasta dish (hailing from Rome), and usually uses Pecorino Romano cheese and freshly cracked black pepper, that is then paired with pasta. It's a simple dish, but amazing!
How to customize
While I do like keeping this recipe simple, you can always customize a bit!
Add more cheese and pepper if you like! Want a bit of spice? Add some red pepper flakes, a pinch of ground cayenne, or top with a little bit of calabrian chili paste. You can also top with fresh herbs (my favorite is basil).
Recipe notes
- Stoves can all cook differently. Please adjust cooking times (and temperature) based on your particular stove if needed.
- This recipe serves 2, but it's easy to cut in half if you're cooking for one.
- While the classic cacio e pepe uses pecorino cheese, you can also use parmesan cheese, like I did.
- I grated the cheese using a grater, but if you want a finer texture, use a microplane.
More scrambled egg recipes
- Scrambled eggs with feta
- Scrambled eggs with spinach
- Scrambled eggs with green onions
- Harissa scrambled eggs
Cacio e Pepe Scrambled Eggs
Ingredients
- 4 eggs
- ¼ cup grated Parmesan cheese (or Pecorino Romano) plus more for serving
- ⅛ teaspoon black pepper plus more for serving
- 1 Tablespoon butter
- 1 pinch salt for serving
Instructions
- Crack eggs into a medium bowl and beat with a fork or whisk.
- Add cheese and pepper to the bowl and stir to combine.
- In a medium skillet, melt the butter over medium-low heat. Once butter is melted, swirl around to coat the surface.
- Pour the eggs into the pan. As eggs start firming up, start stirring with a spatula. Cook, stirring frequently, until eggs reach desired texture.
- Plate with more cheese and black pepper. Add salt to taste.
Notes
- Stoves can all cook differently. Please adjust cooking times (and temperature) based on your particular stove if needed.
- This recipe serves 2, but it's easy to cut in half if you're cooking for one.
- While the classic cacio e pepe uses pecorino cheese, you can also use parmesan cheese, like I did.
- I grated the cheese using a grater, but if you want a finer texture, use a microplane.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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