Cacio e Pepe Popcorn

Cacio e Pepe Popcorn is the snack I never knew I needed until I tried it and now I make it every movie night at our house. It takes the classic Roman pasta flavors of sharp cheese and black pepper and puts them on perfectly popped corn. It’s ready in under 10 minutes and honestly it tastes like something you’d get at a fancy movie theater if fancy movie theaters existed.

Why You’ll Love This

• Ready in under 10 minutes with pantry staples
• That classic cacio e pepe combo is pure magic on popcorn
• Way more interesting than plain buttered popcorn
• Vegetarian and easy to make gluten-free

Ingredients

• 1/2 cup popcorn kernels
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup finely grated parmesan
• 2 tablespoons finely grated pecorino
• 1.5 teaspoons coarsely ground black pepper
• Salt to taste

How to Make It

1. Pop popcorn kernels using your preferred method and transfer to a large bowl.
2. Melt butter with olive oil and drizzle immediately over hot popcorn, tossing to coat.
3. Sprinkle parmesan and pecorino over popcorn and toss quickly before it cools.
4. Add black pepper, season with salt, and toss one more time.
5. Serve immediately while warm and the cheese is still melty.

A microplane grater is essential for getting the cheese finely ground enough, and I love a big stainless mixing bowl for tossing everything together.

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Cacio e Pepe Popcorn

Buttery popcorn tossed with Pecorino and lots of black pepper. The pasta flavor in snack form.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Snack

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1/2 cup popcorn kernels
• 2 tbsp olive oil
• 4 tbsp butter, melted
• 3/4 cup finely grated Pecorino Romano
• 2 tsp freshly ground black pepper
• 1/2 tsp salt

Method

 

1. Pop the kernels in olive oil in a covered pot, shaking often, until popping slows.
2. Transfer the hot popcorn to a large bowl.
3. Drizzle with the melted butter and toss.
4. Add the Pecorino, black pepper, and salt, tossing well so the cheese coats every piece.
5. Serve right away while warm.

Notes

Grate the cheese very finely so it clings to the popcorn. Grind the pepper fresh for the best bite.

Cacio e Pepe Popcorn

Buttery popcorn dusted with sharp pecorino and lots of cracked black pepper.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 4 bowls

Course: Snack

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1/3 cup popcorn kernels
• 2 tbsp neutral oil
• 3 tbsp butter melted
• 1/2 cup pecorino romano finely grated
• 1 tsp black pepper cracked
• 1/2 tsp salt

Method

 

1. Heat the oil with a couple test kernels.
2. When they pop, add the rest, cover, and shake until popping slows.
3. Pour into a large bowl.
4. Drizzle with melted butter and toss.
5. Sprinkle on pecorino, pepper, and salt and toss well.
6. Serve warm.

Notes

Toss the cheese on while hot so it clings.