Silky Scrambled Eggs With Pancetta, Pepper and Pecorino
Keeping the heat low and steady is the key to these soft scrambled eggs. Pancetta adds a brawny bite, but you can leave it out to make the dish vegetarian. Do add lots of freshly ground black pepper, though: It’s what gives the custardy eggs a spicy snap.
- Total:
- Serves: 2 persons
Ingredients
- 2to 3 ounces pancetta, diced
- 1to 2 tablespoons unsalted butter
- 6eggs
- Pinch of salt
- Freshly ground black pepper
- Grated Pecorino Romano, Parmesan or other hard grating cheese
Instructions
Step 1
Using a nonstick or well-seasoned cast-iron pan, heat the pancetta over medium. Let cook, shaking the pan, until the fat renders out and the pancetta browns all over, 3 to 10 minutes, depending on how large the cubes are.Step 2
If the pan looks oily, pour (or spoon) off any excess grease. Add butter to the pan and let melt. Reduce heat to low.Step 3
Beat the eggs and salt in a medium bowl until well mixed but not frothy. Pour into the skillet with the pancetta and, using a heatproof spatula or wooden spoon, scramble the eggs until they are just set, 2 to 4 minutes. Take care that the eggs don’t brown, lowering the heat further if necessary.Step 4
Divide the eggs onto two plates and shower pepper generously over the top. Sprinkle with cheese and serve at once.