I Could Eat Ina Garten's Cacio e Pepe Scrambled Eggs Every Single Day

It's a family favorite.

There are few things I love more in this world than pasta, especially cacio e pepe, a popular Italian pasta that translates to "cheese and pepper.” So when I watched Jennifer Garner making Ina Garten’s cacio e pepe scrambled eggs on her #PretendCookingShow on Instagram, I had to give it a try. And now I want them for dinner every single night.

I won’t ever abandon my love of pasta but this dish simply makes sense. It has the creamy texture and savory flavor of the Roman classic with more protein thanks to the eggs. Plus, it comes together so quickly. To my delight, even my kids approve of this dish.

If you’re ready to try this recipe and don’t have a copy of Ina Garten’s cookbook, Go-To Dinners, you can follow along Jennifer while she makes the recipe with help from The Barefoot Contessa herself.

How To Make Ina Garten's Cacio e Pepe Scrambled Eggs

Before you get started, please remember: low and slow. Although turning up the burners to full blast when hungry people are staring at you is tempting, this is the only way to make fluffy scrambled eggs.

Now that you have those words etched into your memory, add butter to a nonstick pan and turn the heat to low or medium-low, if your stove runs cold.

While the butter melts, whisk eggs, milk, and salt in a bowl for at least 30 to 60 seconds. A fork will do the trick but if you have a whisk, use it. The whisk will introduce more air into the mixture, resulting in fluffier eggs.

Once the butter is fully melted and slightly bubbling but not browned, add the eggs and wait about a minute before you get anywhere near it with a spatula. This will give the eggs a moment to set. Then gently push the eggs around the pan until they’ve formed small clumps and are no longer runny but not completely set.

Now turn the heat off. This is important. If you leave the heat on, you’ll wind up with dry, overcooked eggs and not the fluffy eggs you dream of. The pan's residual heat will cook them the rest of the way.

Add grated Pecorino Romano and ground pepper and give the eggs a couple more gentle nudges around the pan before serving.

I like to plate my eggs with a little more cheese and pepper for garnish and—true to Italian custom for a primi course—enjoy them all on their own or with a side of crusty bread because I would never say no to bread.

If eggs alone aren't enough to satisfy your family’s appetite, consider serving this silky egg dish with a green salad or a simple side of roasted asparagus.

Read the original article on Simply Recipes.