SILKY SCRAMBLED EGGS WITH PANCETTA, PEPPER AND PECORINO

Silky Scrambled Eggs With Pancetta, Pepper and Pecorino image

Provided by Melissa Clark

Time 15m

Yield 2 servings

Number Of Ingredients 6

2 to 3 ounces pancetta, diced
1 to 2 tablespoons unsalted butter
6 eggs
Pinch of salt
Freshly ground black pepper
Grated Pecorino Romano, Parmesan or other hard grating cheese

Steps:

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.
If the pan looks oily, pour (or spoon) off any excess grease. Add butter to the pan and let melt. Reduce heat to low.
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.
Divide the eggs onto two plates and shower pepper generously over the top. Sprinkle with cheese and serve at once.