The main content
Cacio e Pepe Popcorn with Bacon

Cacio e Pepe Popcorn with Bacon


  • 1/4 cup EVOO – Extra Virgin Olive Oil

  • 6 tablespoons popcorn

  • 4 tablespoons butter, melted

  • 1 teaspoon truffle oil

  • 2 cups grated Pecorino

  • 1/2 pound finely chopped, cooked bacon

  • 2 teaspoons truffle salt, or to taste

  • 1 tablespoon cracked black pepper


Place olive oil and popcorn in the bottom of a saucepan or a high-sided skillet with a lid. Cover and place over medium heat, shaking the pan constantly until popping slows to 3-4 seconds between pops.  

Pour the popped corn into a large bowl for tossing. Add remaining ingredients and toss to combine.