Ina Garten Cacio E Pepe Eggs

I’ll be honest: when I first heard about this dish, I thought it was just fancy scrambled eggs. But the first bite proved me wrong. There’s a richness from the Pecorino, a peppery bite that lingers just enough, and a slow-cooked texture that’s more like a custard than anything you’d expect from a pan of eggs.

This isn’t breakfast. This is how you make a slow Saturday morning feel like a ritual.

What Surprised Me

The trick isn’t the ingredients—it’s the heat. Ina’s method calls for a cold pan and a lot of patience. You don’t just scramble these eggs; you nudge them. Low and slow is the mantra, and the result is worth every minute: glossy folds of eggs that hold together like silk, infused with nutty Pecorino and cracked black pepper.

Simple, but deliberate.

My Ingredient Notes

• Extra-large eggs (12) – You want richness and volume. I once used large eggs and needed to adjust the cooking time.
• Whole milk (1 cup) – Adds body without overpowering the eggs. Don’t swap in skim.
• Kosher salt + freshly ground black pepper – Salt goes in with the milk; pepper comes later. That timing matters.
• Unsalted butter (4 tbsp) – Adds richness and keeps the eggs from sticking. Cut into quarters so it melts evenly.
• Pecorino Romano (⅔ cup + more to serve) – Sharp, salty, and absolutely essential. Parmesan is fine, but milder.
• Toasted country bread (4–5 slices) – The right base. Crisp on the outside, soft inside—it soaks up the eggs beautifully.

Custom Tweaks I Tested

• Used Parmesan once – Softer flavor, less bite. Still good, but not the same.
• Added lemon zest – Just a pinch. Brightened it up but didn’t overpower.
• Sourdough toast – Adds tang. Great with the sharpness of the cheese.

Lessons From My Pan

What Went Wrong	Why It Happens	How to Fix It
Eggs turned dry	Heat was too high	Keep it at medium-low the entire time
Eggs stuck	Didn’t use enough butter	Use all 4 tablespoons
Too salty	Used salted butter + cheese	Stick to unsalted butter

How to Make Ina Garten’s Cacio e Pepe Eggs

1. Whisk the eggs, milk, and salt in a medium bowl.
2. In a cold 12-inch sauté pan, add the butter. Set over medium-low heat and melt slowly.
3. Add the eggs once the butter is nearly melted. Cook for 8–10 minutes, stirring occasionally with a rubber spatula.
4. As curds form, stir constantly for another 4–5 minutes. The eggs should be soft, custardy, and just starting to hold shape.
5. Turn off the heat while eggs still look a bit underdone. Stir vigorously—they’ll finish with the residual heat.
6. Fold in Pecorino and black pepper. Taste and adjust.
7. Spoon over toasted bread and top with more Pecorino. Serve immediately.

Notes From My Kitchen

• Don’t rush the stirring. The texture changes in the last two minutes—watch it closely.
• Use freshly grated cheese, not pre-shredded. The melt is cleaner.
• If serving a crowd, toast the bread ahead and keep warm in a low oven.

What Pairs Well

• Sides: Roasted tomatoes, sautéed spinach, marinated olives
• Drinks: A dry sparkling wine, a cappuccino, or a Bloody Mary
• Occasions: Weekend brunch, breakfast-for-dinner, or a solo slow morning with jazz

Leftover Notes

• Fridge: Store eggs in an airtight container up to 3–4 days. Bread, separately.
• Freezer: Not ideal—the texture suffers. But if needed, freeze for up to 1 month.
• Reheat: Gently over low heat on the stove, or in 20-second microwave bursts with stirring.

Common “What Ifs”

Q: Why are my eggs rubbery?
A: Too much heat, or stirring too late. Start low and stay low.

Q: Can I use just egg whites?
A: Technically yes, but you’ll lose the richness that makes this dish special.

Q: What’s a good bread substitute?
A: A toasted English muffin or brioche slice works beautifully.

Try More Recipes:

• Ina Garten Roasted Vegetable Frittata
• Ina Garten Ginger Snap Cookies 
• Ina Garten Chocolate Zucchini Bread