Scrambled eggs cacio e pepe from Go-To Dinners (page 51) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Slow-roasted tomatoes with fennel

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • evec on January 15, 2026

    I agree with other posters! Follow the instructions and they’ll turn out beautifully. Serve as she recommends with the fennel roasted tomatoes. It’s always nice to find recipes that scale down well, too.

  • adellel on December 21, 2025

    Replace milk with heavy cream. Keep an eye on it!

  • mrsmadam on February 08, 2023

    These eggs are amazing. I made a half recipe for my husband and myself. I had some leftover too. Normally I wouldn’t try to save eggs but decided to chance it. Two days later, after a few seconds in the microwave they were perfect on top of a piece of toasted seeded bread. Most certainly a “Go To” breakfast, lunch or dinner.

  • anya_sf on January 21, 2023

    I made 1/4 recipe for myself, cooking the eggs in a 7" skillet. The smaller volume cooked faster and I had to reduce the heat to avoid overcooking. The eggs turned out soft, creamy, and delicious.

  • EmilyR on October 26, 2022

    These eggs are glorious. So simple and flavorful. I have another book that refers to this style as Spanish scrambles, but these have a clear Italian twist. Regardless of where they come from they are excellent.

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