CACIO E PEPE WITH EGG RECIPES

Steps:

• In a 10-inch nonstick sauté pan, melt butter over medium heat.
• In a large bowl, whisk together eggs, pecorino, pepper, and yogurt. Pour mixture into heated pan. Using a rubber spatula, immediately start stirring mixture. Continue to stir constantly and cook gently until small soft curds form and eggs are just beginning to set but are still creamy.
• Remove from heat and serve immediately with toasted or grilled bread, if desired.

Steps:

• Crack eggs into a medium bowl and season with salt. Whisk until smooth.  In a medium nonstick skillet over medium-high heat, heat 1 teaspoon oil. Add half the egg mixture and swirl the pan to evenly coat the bottom of skillet with egg. Cook, undisturbed, until edges are set, about 1 minute.  Run a spatula along edges of egg to release, then use your hands to gently flip the omelette. Cook until egg is just set on the bottom, about 20 seconds. Slide omelette onto a cutting board and let cool slightly for 1 minute. Meanwhile, repeat process with remaining oil and eggs. Roll omelettes up like a cigar and slice into ¼-inch thick "noodles." Return skillet to medium-high and melt butter. While whisking, slowly pour in ¼ cup water until combined. Add Parmesan and pepper, and stir until Parmesan melts into sauce. Add noodles and toss to coat.  Season with more pepper and sprinkle with more Parmesan before serving.