Method

Cacio e Pepe Base

Bring water to a boil

Bring a medium pot with 4–5 cups (about 1 L) of water to a rolling boil. Add the kosher salt so the water tastes of the sea.

Cook pasta

Add 6 oz spaghetti (or bucatini) and cook until just shy of al dente (follow package but subtract ~1–2 minutes). Reserve 1 cup of pasta cooking water before draining.

Toast pepper

While pasta cooks, place a wide, warm skillet over medium heat. Add the freshly ground black pepper (1–1.5 tsp) and toast for 30–45 seconds, shaking the pan, until aromatic. Do not burn.

Make pepper emulsion

Add about 1/3 cup of the reserved hot pasta water to the toasted pepper in the skillet and bring to a gentle simmer. Remove from heat.

Create cheesy sauce (Cacio e Pepe)

In a mixing bowl, combine the finely grated Pecorino Romano (0.75 cups) with 2–3 tbsp of the hot reserved pasta water and whisk to form a loose paste. Gradually add the paste to the pepper + water in the skillet off heat, whisking vigorously. Add drained pasta to the skillet and toss quickly, adding more reserved pasta water as needed (up to 1 cup total reserved) to create a glossy, creamy sauce that clings to the pasta. Work quickly to avoid clumping; the heat of the pasta and water will melt the cheese into an emulsion with the peppered water.

Scrambled Eggs

Beat eggs

Crack 4 large eggs into a bowl. Add 2 tablespoons whole milk and a pinch of fine sea salt. Whisk gently until combined but not frothy.

Cook eggs low and slow

Place a nonstick skillet over low heat and add 1 tablespoon unsalted butter. When the butter is melted and slightly foamy but not browned, pour the beaten eggs into the pan. Stir gently and continuously with a silicone spatula, scraping the bottom and sides, allowing curds to form slowly. Cook for about 4–6 minutes until the eggs are softly set and creamy. Remove from heat just before fully set—the residual heat will finish them. Taste and adjust salt to taste.

Finish eggs

If desired, stir in 1 teaspoon extra-virgin olive oil off-heat for silkiness. Keep warm until serving.

Assembly & Serving

Divide the cacio e pepe between two plates or bowls (servings for pasta). Top each portion with half of the scrambled eggs, either plated alongside or gently layered atop the pasta to create a comforting, creamy combination. Grind an additional crack of black pepper over each serving and sprinkle a light dusting of extra Pecorino if desired.

Serve immediately while both components are warm. Offer additional grated Pecorino and black pepper at the table.

Scramble Eggs / Cacio E Pepe Recipe