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Pancetta & Pecorino Scramble Recipe

Time20m

Serves2

Make Pancetta & Pecorino Scramble Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with PANCETTA & PECORINO SCRAMBLE

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Rodney’s Caesar

Made with Walter Caesar mix, and served with a Gulf shrimp…

savory · briny · creamy

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Ingredients

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Method

Cooking Instructions

Prepare the Pancetta

Dice the pancetta into small cubes. Heat the olive oil in a non-stick frying pan over medium heat.

Cook the Pancetta

Add the diced pancetta to the heated pan and cook for about 4-5 minutes until it becomes crispy and golden brown. Stir occasionally to ensure even cooking.

Whisk the Eggs

In a mixing bowl, crack the eggs and whisk them together until well combined. Add salt and black pepper to taste.

Combine Eggs and Pancetta

Once the pancetta is crispy, reduce the heat to low. Pour the whisked eggs into the pan with the pancetta. Stir gently with a spatula.

Add Pecorino Cheese

As the eggs begin to set, sprinkle the grated Pecorino Romano cheese over the mixture and continue to stir gently until the eggs are fully cooked but still creamy, about 3-4 minutes.

Garnish and Serve

Once the scramble is cooked to your desired consistency, remove it from the heat. Optionally, sprinkle with fresh parsley before serving. Enjoy your Pancetta & Pecorino Scramble!