Guanciale Soft-Scrambled Eggs

A breakfast take on carbonara or pasta alla gricia—eggs soft scrambled in guanciale fat, crispy guanciale, grated pecorino romano, and freshly ground black pepper.
Chef Alex
Restaurant HQ
Cuisine Breakfast, Contemporary Italian-American
Servings 2


  • 6 Eggs
  • 125 g Guanciale Cut into Strips (Lardons)
  • 30 g Mature Pecorino Romano (or 30 Month Parmigiano Reggiano) Freshly Grated (Plus Extra for Garnish)
  • 60 g Heavy Cream or Milk (Optional) (4 tbsp)
  • Salt
  • Black Pepper Freshly Ground

Optional Garnishes/Accompaniments

  • Very Thinly Sliced Pancetta
  • Toasted Sliced Brioche


  • Add the guanciale to a cold pan (without oil), set the heat to medium-low, and cook until the fat renders and the guanciale is golden. Remove the guanciale and leave half the rendered guanciale fat in the pan.
  • While the guanciale cooks, vigorously beat 4 eggs in a bowl. Whisk in the salt, freshly ground pepper, freshly grated cheese, and heavy cream.
  • Reduce the heat to low and pour the beaten eggs into the pan with the guanciale oil.
  • Continuously stir the eggs with a silicone spatula. As curds form, add in most of cooked guanciale and continue to stir, breaking up curds as they form, reducing or removing the pan from the heat as necessary to avoid over cooking the eggs.
  • Just before the eggs reach the desired soft and runny, but not watery, consistency, remove from the heat and transfer the eggs to warmed plates. The eggs will continue to cook for a few minutes once removed the heat, and the warmed plates will help keep the eggs from solidifying.

  • Garnish with the remaining strips of guanciale, freshly ground black pepper, and by microplaning additional cheese atop the eggs. Serve immediately. Optionally garnish with a very thin slice of pancetta or lardo. Enjoy with toasted brioche.