Silky Scrambled Eggs With Pancetta, Pepper and Pecorino

By Melissa Clark

Published March 16, 2022

Silky Scrambled Eggs With Pancetta, Pepper and Pecorino
Sang An for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
4(331)
Comments
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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.

Featured in: The Case for Induction Cooking

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Ingredients

Yield:2 servings
  • 2 to 3ounces pancetta, diced
  • 1 to 2tablespoons unsalted butter
  • 6eggs
  • Pinch of salt
  • Freshly ground black pepper
  • Grated Pecorino Romano, Parmesan or other hard grating cheese
Ingredient Substitution Guide
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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Divide the eggs onto two plates and shower pepper generously over the top. Sprinkle with cheese and serve at once.

Ratings

4 out of 5
331 user ratings
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Comments

Bill

I have made similar eggs for years, without the pancetta, and they are a command performance XMAS morning. I use only eggs, a drop of cream, tarragon, salt and pepper. The key is SLOW, soft cooking and frequent turning so the eggs remain custardy but not hard. A spatula's wide lip gives more control than a spoon. Serve immediately; if eggs sit in the skillet they will overcook.

Cam

Delicious Makes an easy dinner with a simple green salad . Followed the recipe exactly, cooked the eggs slowly and dinner was on the table in 15 minutes.

M OC

I love eggs for dinner and have made this several times for the boss and me. After some trial and taste, I’ve settled on adding the copious pepper while the pancetta is cooking, as the fat makes the pepper ‘bloom’ a bit and isn’t quite so sharp at the end. And always pecorino! Melissa does it again.

Abby in MN

I gave up making scrambled eggs years ago. They are now back on the menu with this explanatory recipe.

Gretchen

Didn't have pancetta on hand, so I used diced prosciutto and it worked just fine.

Christa

Needs an acid, Tabasco hot sauce or chives did it for me

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