Garten’s scrambled eggs cacio e pepe are deliciously indulgent. I loved the salty sharpness from the pecorino, which also made them cheesy and creamy. The fantastic texture was similar to the eggs I made using Gordon Ramsay’s and Martha Stewart’s methods, but took less work.
I tried this recipe while visiting my parents, and they both loved it. My dad also had the great idea of pairing the eggs with toast and jam. We used plum preserve, which worked well with the flavor, cutting through the salty pecorino with a delicious hit of sweetness.
I could easily eat these eggs for breakfast, lunch, or dinner.
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