Silky Scrambled Eggs With Pancetta, Pepper and Pecorino

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.