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close up of parmesan popcorn with black pepper
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5 from 1 vote

Cacio E Pepe Popcorn (Black Pepper + Parmesan) Recipe

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!
Prep Time5 minutes
Cook Time10 minutes
Course: Snack
Cuisine: American
Keyword: Black peper, olive oil, parmesan, Popcorn
Servings: 4 as a snack
Calories: 308kcal
Author: Lis Lam

Equipment

  • Stainless Steel Pot
  • Mortar and Pestle (or ziploc baggie and rolling pin)

Ingredients

  • 2 Tbsp vegetable oil (any neutral kind works)
  • 1/2 cup popcorn kernels
  • 1/4 cup extra virgin olive oil
  • 1-2 tsp black peppercorns (2 tsp for strong pepper flavor, 1 tsp for milder pepper flavor)
  • 1/2 cup parmesan cheese
  • finely ground salt, to taste

Instructions

  • Grind 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.
  • Grate the Parmesan cheese. Grate the parmesan cheese with a microplane or box grater (fine side). Set aside in a medium bowl.
  • 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 the 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.
  • 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.
  • 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.
  • Enjoy. When ready to serve, add a little extra parmesan cheese on top. Enjoy!

Notes

Tips:
  • 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.

Nutrition

Calories: 308kcal | Carbohydrates: 16g | Protein: 7g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 202mg | Potassium: 82mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 104IU | Calcium: 154mg | Iron: 1mg