Cacio e Pepe Scrambled Eggs

5 from 1 vote

These are inspired by the famous cacio e pepe pasta, and bring the flavors of delicious Italian cheese and black pepper to breakfast.

Prep Time5

Cook Time7

Total Time12

Course: Breakfast

Cuisine: American, Italian

Keyword: cacio e pepe, cacio e pepe eggs, cacio e pepe scrambled eggs, eggs, scrambled eggs

Servings:

Calories: 229kcal

Author: Aimee

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.

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.