An easy way to jazz up regular popcorn: Cacio E Pepe Popcorn! Add freshly grated Parmesan cheese and freshly ground black pepper to freshly popped popcorn. A drizzle of extra virgin olive oil adds richness and fruity aroma. The salty cheese, the addictive crunch, and all those nubby bits of spicy black peppercorn — YUM! Make a big bowl and enjoy the best snack ever!

this recipe

What is Cacio E Pepe Popcorn?

If you love the classic pasta dish, Cacio E Pepe, you will love this snack. It’s popcorn flavored with the main ingredients in Italian Cacio E Pepe pasta — sharp, salty cheese and black peppercorns.

The pasta version relies on simple ingredients to make a rich cheese sauce with nubby bits of black peppercorn. For the popcorn version, it’s just as simple. Pop the popcorn. Then add freshly ground peppercorns and freshly grated parmesan onto the warm kernels. Instead of butter, a generous drizzle of Extra Virgin Olive Oil adds fruity aroma and richness. Toss together and enjoy!

Popcorn is surprisingly neutral in flavor. It can work as a blank canvas for any kind of flavoring or add-ons. For Cacio E Pepe Popcorn, the combination of black pepper and parmesan cheese works especially well. Takes homemade popcorn to a whole new level!

Pebbly chunks of black pepper, crushed into oblivion. Good olive oil, to keep things slick and rich. And salty parmesan cheese that melts like snow onto the warm popcorn. One of my favorite snacks and such a delicious flavor combination. Enjoy!

More popcorn recipes: Chili Oil Popcorn and M&M Popcorn.

Ingredients:

• Popcorn Kernels. Look for regular popcorn kernels in the snack or chip aisle at the grocery store.
• Black peppercorns. I recommend black peppercorns instead of pre-ground black pepper. As the peppercorns are smashed into bits, they will release their oils and fragrance. Black peppercorns contain an intense flavor that is earthy, dusky, and aromatic.
• Parmigiano Reggiano. Use real Parmesan Cheese, or Parmigiano Reggiano, if you can. Look for parmesan cheese with a stamp on the rind. Freshly grated, real Parmesan cheese takes this popcorn to another level. You can use the pre-ground stuff found in a plastic can but it won’t taste quite the same. *Can be swapped with Grana Padano or Pecorino Romano.
• Extra Virgin Olive Oil. Good olive oil makes all the difference. Use a fruity, floral olive oil to balance the pepper.
• Finely ground salt. Similar to potatoes, popcorn requires more salt than you think. Kosher, mineral, or sea salt all work well. Add salt gradually, to taste.

How to make Black Pepper + Parmesan Popcorn:

1. Crush the black peppercorns. Add the peppercorns to a mortar and pestle. Crush the peppercorns until they are finely ground and look like dust. A few chunky pieces are OK. Or, add the peppercorns to a ziploc baggie and bash with a rolling pin. *You can also use a black pepper mill.
2. Grate the Parmesan cheese. Grate the parmesan cheese with a microplane or box grater (fine side). Set aside in a medium bowl.
3. Pop the popcorn. Heat a large stock pot over medium heat. Be patient! It will take a few minutes. When the bottom is hot, add any neutral oil. Swirl the oil to coat the bottom of the pan. Once you see a few wisps of smoke, add the kernels. Cover tightly with the lid. Shake the pan to evenly coat the kernels with oil. Wait for the popcorn to start popping.
4. TIPS: When the popcorn starts popping, shake the pot and slide back and forth over the burner. All the unpopped kernels will sink to the bottom while the popped kernels rise to the top. Shaking the pot will ensure even popping! The popcorn is done when the popping slows down to 10 seconds between pops. Remove from heat and transfer the popcorn into a large bowl.
5. Add seasoning. Immediately add parmesan cheese and ground peppercorns while the popcorn is still warm. Make sure to sprinkle evenly over the top. Drizzle with extra virgin olive oil. Toss immediately with a large spoon. Add salt to taste, mixing well between each sprinkle.
6. Enjoy. When ready to serve, add a little extra parmesan cheese on top. Enjoy!

PRO Tips for Homemade Popcorn:

A few tips for the perfect stovetop popcorn, every time:

• Stainless steel works best. Stainless steel evenly distributes heat. If the pot gets too hot, the kernels will burn. If the pot doesn’t get hot enough, the kernels will pop into small, hard nuggets. (Enameled Cast Iron Dutch Ovens also work great for even heat distribution. But I’ve found them heavy and cumbersome — shaking the pot takes more effort and it’s not as easy to empty popcorn into a bowl.)
• Use a large pot, preferably with a glass lid. Popped popcorn expands enormously! You will need a larger pot than you think. Also, if you have a glass lid — it’s fun to watch the popcorn pop, although not totally necessary.
• Heat on medium. Don’t be tempted to use high heat! You’ll end up with burnt kernels. Use medium heat and wait (patiently) for the pot to get hot enough.
• Shake the pot. When the popcorn starts popping, shake the pot! All the unpopped kernels will sink to the bottom while the popped kernels rise to the top. Shaking the pot will ensure even popping.
• Transfer popcorn immediately. Once the popcorn is done, transfer to a serving bowl. Time is of the essence! Even residual heat from the pot can scorch popcorn.
• Season warm popcorn. Add the seasonings and spices while the popcorn is still warm. Everything sticks better.

Special Equipment:

• Mortar and Pestle. Grind down black peppercorns to dust with a mortar and pestle. If you don’t have one, place the peppercorns into a ziploc baggie and bash with a rolling pin. Or, use a black pepper grinder. A little texture is good.
• Microplane. To finely grate the Parmesan cheese. If you like, you can also use a box grater (the fine side). Freshly grated cheese is quite fluffy and soft and will “melt” into the warm popcorn.

FAQ

More snack recipes:

• Party Rice Krispies with Chocolate + Sprinkles
• Brown Butter Toffee Chocolate Chip Cookies
• Black Sesame Mochi Cake
• Salted Dark Chocolate Oatmeal Bars