Pancetta & Pecorino Scramble Recipe

Preparation

1. 1

   Cook the Pancetta

   In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.

2. 2

   Whisk the Eggs

   While the pancetta is cooking, crack the eggs into a bowl. Add salt and black pepper to taste. Whisk the eggs until fully combined and slightly frothy.

3. 3

   Combine Ingredients

   Once the pancetta is crispy, reduce the heat to low. Pour the whisked eggs into the skillet with the pancetta. Gently stir the mixture using a spatula, allowing the eggs to cook slowly.

4. 4

   Add Cheese and Herbs

   When the eggs are nearly set but still slightly runny, sprinkle the grated Pecorino Romano cheese and chopped chives over the eggs. Continue to gently stir until the cheese melts and the eggs are fully cooked.

5. 5

   Serve

   Remove the skillet from heat and transfer the scramble to a serving plate. Serve immediately, garnished with additional chives if desired.