To me, there is no greater comfort food than cacio e pepe. Hand me a bowl of pasta coated in salty cheese and freshly grated black pepper and I’ll need nothing else, except maybe a second helping. While I can’t say I’ve ever felt the urge to boil bucatini in the morning, I must advocate for cacio e pepe scrambled eggs. A silky-smooth mound of softly scrambled eggs tossed with grated Parmesan and pecorino may not be classic brunch fare, but why not change things up? You can always make plain scrambled eggs tomorrow—but I bet you won’t want to.
In a medium bowl, a whisk to beat 4 eggs until the yolks and whites are completely combined. Season the eggs with a pinch of kosher salt. Whisk in ¼ cup whole milk.
Heat a nonstick pan slicked with 1 tablespoon unsalted butter over medium heat. Just before pouring the eggs into the pan, reduce the heat to low. Let the eggs sit in the pan for 30 seconds, then use a silicone spatula or a wooden spoon to stir around the whole pan. Remove the pan from the heat and continue to stir for 30 seconds. Return the pan to the heat and alternate stirring the eggs in 30 second intervals on the heat, then 30 seconds off the heat.
After about 15 minutes, the eggs should still look wet, but they’ll form curds, resembling a sort of lumpy polenta. During the last 30 seconds on the heat, stir in ½ teaspoon ground black pepper, 2 tablespoons grated Parmesan or Grana Padano cheese, and 2 tablespoons grated pecorino cheese. Continue to stir until the cheese melts.
Serve the eggs with toast and bacon (or prosciutto if you’re really feeling the Italian vibe on this meal) and of course, an extra shower of cheese.