Cacio e Pepe Slow Scrambled Eggs with Prosciutto
Cacio e pepe translates literally from the Italian to “cheese and pepper” in English and is a traditional pasta dish where generous amounts of black pepper and Pecorino Romano are stirred into noodles to create a sauce. In this recipe I provide a breakfast twist by adding generous amounts of the cheese and pepper into slowly scrambled eggs and serve them with a side of prosciutto in place of the classic bacon and eggs combo.
Use a non-stick pan for cooking the scrambled eggs; it will make for much easier cleanup later on. And don’t rush the scramble, you want the ribbons to form over time so you end up with creamy eggs.
¼ teaspoon kosher salt
½ teaspoon coarsely ground black pepper, divided
2 tablespoons unsalted butter
¼ cup freshly grated Pecorino Romano, divided
6 sliced prosciutto
In a medium mixing bowl whisk the eggs until they fall off the whisk in ribbons. Season the eggs with salt and half the pepper. Heat a medium non-stick skillet over medium-low heat. Add the butter and allow to melt. Turn down the heat to low, add the eggs and let sit for just a second. Use a rubber spatula to move the eggs from side to side and scraping the sides constantly. It is important to continuously be moving the eggs; sometimes I like to give the pan a little shake as well.
Continue to cook, stirring constantly, until the eggs become creamy and starts to form curds, about 15 minutes. Be patient, while it will seem like nothing is happening after about 10 minutes curds will begin to form.
Remove the pan from the heat then stir in half the cheese. Ladle the eggs onto plates immediately, as the eggs will continue to cook in the hot skillet. Top with the cheese and pepper. Serve with slices of prosciutto on the side and toast.