Cacio e Pepe Scrambled Eggs

Ingredients

• freshly cracked black pepper (Use lots, or as much as desired; additional pepper may be added for serving.)
• 2 large eggs
• 0.333 cup egg whites (Approximately one-third cup; used mostly for volume.)
• 3 tbsp pecorino Romano (Finely grated; reserve additional grated cheese for topping if desired.)
• water (A splash, plus more as needed to form a sauce.)
• 1 slice sourdough bread (Optional; toast before serving. The source also allows any bread you like.)
• butter (For buttering the optional toast; amount not specified.)

Steps

1. 1

   If serving toast, toast one slice of sourdough or another bread and butter it as desired. Set it aside for serving.

2. 2

   Heat a medium skillet—nonstick is suitable—over low heat. Add the freshly cracked black pepper and toast it for a few minutes, until fragrant. Remove the skillet from the heat while you prepare the eggs and cheese sauce.

3. 3

   Crack the eggs into a bowl, add the egg whites, and whisk until thoroughly combined.

4. 4

   Place the finely grated pecorino Romano in a small bowl. Add a splash of water and stir. Add more water as needed, mixing until the cheese forms a sauce.

5. 5

   Whisk the pecorino-and-water sauce into the egg mixture until evenly incorporated.

6. 6

   Return the skillet with the toasted pepper to low heat. Pour the egg mixture into the skillet over the pepper.

7. 7

   Cook the eggs over low heat to your preferred degree of doneness, stirring or folding as needed for scrambled eggs.

8. 8

   Transfer the scrambled eggs to a plate. Top with additional grated pecorino Romano and freshly cracked black pepper if desired. Serve with the toasted, buttered sourdough.

Notes

The source does not specify an exact amount of black pepper, water, additional finishing pecorino, or butter. It also leaves the preferred scrambled-egg doneness to the cook.

Nutrition per serving

• breakfast
• main
• Italian
• scrambled eggs
• high-protein
• vegetarian
• stovetop
• quick