Cacio e Pepe Scrambled Eggs

Cacio e Pepe Scrambled Eggs

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  • Preparation 15 min
  • Cooking 10 min
  • Servings 1

You’ll find the flavours of cacio e pepe pasta in this scrambled egg recipe. First, mix the eggs with cream for a rich texture and a good dose of pepper, and then cook the eggs in our egg cooker. Cook the eggs until they’re just set and still wet. Place them on toasted bread and sprinkle generously with pecorino cheese. Serve with asparagus for freshness and store-bought fried onions for extra flavour.

Featured in RICARDO Magazine Volume 23, Issue 7
  • Vegetarian
  • Nut-free

Categories

Ingredients

  • Asparagus

  • Scrambled Eggs

Preparation

  • Asparagus

  • Scrambled Eggs

Note from Ricardo

Fried onions are available in most grocery stores, often among the salad dressings and croutons.

If you don’t have an egg cooker, you can cook the eggs in a small skillet over medium heat, stirring constantly with a spatula.

Personal Note

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It is separate from our RICARDO editorial content.

To help you with this recipe

RICARDO Egg Cooker

RICARDO Egg Cooker

36.99 $

Whether you like your eggs soft-boiled, hard-boiled, poached, or in an omelette, this versatile cooker ensures perfect results every time. With its two modes, it also allows you to prepare scrambled eggs, fried eggs, or even delicious bite-sized treats.

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