Scrambled Eggs Cacio E Pepe

Whisk the eggs, milk and 2 tsp of kosher salt together in a medium bowl. Put the butter in a cold large (12-inch) saute pan and place it over medium-low heat. Allow the butter to melt almost completely, then add the egg mixture. Cook over medium-low for 8 to 10 minutes, stirring occasionally with a rubber spatula.

When the eggs start to make small clumps, stir them more rapidly, scraping the bottom of the pan, and cook for another 4 to 5 minutes. When the eggs are almost cooked, turn off the heat and continue to stir the eggs rapidly until they're soft and custardy. When you pull the spatula through the eggs, they will still be soft but they will stay in palce. Stir in the Pecorino and 2 tsp of pepper. Spoon the eggs over the toasted bread and serve hot sprinkled with extra cheese.