Giada Eggs Cacio e Pepe

When I want a comforting and quick dish, this Giada Eggs Cacio e Pepe is my go-to. The combination of fluffy, soft eggs with rich Pecorino Romano and freshly ground black pepper is simple but packs so much flavor.

It’s creamy, savory, and perfect for any time of day. Pair these eggs with toasted bread for some crunch or add a few slices of avocado for a fresh twist.

Whether you’re making it for breakfast, brunch, or a light dinner, it’s a cozy meal that never fails to satisfy. Plus, it’s ready quickly, making it ideal for busy days.

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Recipe Ingredients

6 large eggs
⅔ cup of grated Pecorino Romano cheese
2 tsp of freshly ground black pepper
1 tbsp of nonfat plain Greek yogurt
3 tbsp of unsalted butter
Toasted or grilled bread (optional)

How To Make Giada Eggs Cacio e Pepe

Whisk the Egg Mixture: In a large bowl, combine 6 large eggs, ⅔ cup of Pecorino Romano cheese, 2 tsp of freshly ground black pepper, and 1 tbsp of nonfat Greek yogurt. Whisk everything together until well blended.
Melt the Butter: Place a 10-inch nonstick pan on medium heat. Add 3 tbsp of unsalted butter and let it melt completely, ensuring the butter coats the pan evenly.
Cook the Eggs: Pour the egg mixture into the warm pan and start stirring right away using a rubber spatula. Stir constantly to keep the eggs moving and to prevent sticking.
Form Soft Curds: Continue stirring until the eggs form small, soft curds and start to set. Make sure the eggs remain creamy and not overcooked, then remove them from the heat immediately.
Serve Hot: Plate the eggs right away and enjoy with toasted or grilled bread on the side if desired.

Recipe Tips

Add Fresh Herbs for Extra Flavor: Stir in chopped fresh parsley or chives just before serving for a pop of color and a subtle, fresh taste that pairs perfectly with the creamy eggs.
Switch Up the Cheese: For a different twist, swap Pecorino Romano with grated Parmesan. This will offer a milder, nuttier flavor while still giving the dish that signature cheesy bite.
Spice it Up: Add a pinch of red pepper flakes or a dash of smoked paprika for a hint of heat and a touch of smokiness to balance the black pepper.
Make it Ahead for Brunch: Cook the eggs slightly underdone, then cover and keep them warm. When ready to serve, quickly reheat in the pan, stirring for a few seconds until just set.

Recipe FAQs and Variations

Can I Use a Different Cheese Instead of Pecorino Romano?

Yes, Parmesan or Grana Padano can be used as a substitute for Pecorino Romano. They provide a similar but slightly milder and nutty flavor.

How Do I Store Leftover Eggs Cacio E Pepe?

Store any leftovers in an airtight container and refrigerate for up to 2 days. Gently reheat in a nonstick pan over low heat, stirring to restore creaminess.

Can I Add Vegetables to This Recipe?

Absolutely. Fold in cooked, diced vegetables like spinach or mushrooms after the eggs have started to set for added texture and flavor.

Is Greek Yogurt Necessary?

Greek yogurt adds creaminess and slight tang, but you can skip it if preferred. Substitute with a splash of cream or milk for a similar effect.

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Recipe by Mohamed ShiliCourse: BreakfastCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

When I want a dish that’s both comforting and quick, this Giada Eggs Cacio e Pepe is my go-to. The combination of fluffy, soft eggs with rich Pecorino Romano and freshly ground black pepper is simple but packs so much flavor. It’s creamy, savory, and perfect for any time of day.

Ingredients

6 large eggs
⅔ cup of grated Pecorino Romano cheese
2 tsp of freshly ground black pepper
1 tbsp of nonfat plain Greek yogurt
3 tbsp of unsalted butter
Toasted or grilled bread (optional)

Directions

Whisk the Egg Mixture: In a large bowl, combine 6 large eggs, ⅔ cup of Pecorino Romano cheese, 2 tsp of freshly ground black pepper, and 1 tbsp of nonfat Greek yogurt. Whisk everything together until well blended.
Melt the Butter: Place a 10-inch nonstick pan on medium heat. Add 3 tbsp of unsalted butter and let it melt completely, ensuring the butter coats the pan evenly.
Cook the Eggs: Pour the egg mixture into the warm pan and start stirring right away using a rubber spatula. Stir constantly to keep the eggs moving and to prevent sticking.
Form Soft Curds: Continue stirring until the eggs form small, soft curds and start to set. Make sure the eggs remain creamy and not overcooked, then remove them from the heat immediately.
Serve Hot: Plate the eggs right away and enjoy with toasted or grilled bread on the side if desired.

Nutrition Facts

4 servings per container

Amount Per ServingCalories320
% Daily Value *
Total Fat 23g 36%
- Saturated Fat 9g 45%
Cholesterol 440mg 147%
Sodium 370mg 16%
Total Carbohydrate 3g 1%
- Dietary Fiber 0g 0%
- Sugars 1g
Protein 20g 40%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.