Cacio e Pepe Popcorn with Bacon
HOME > Recipes > Cacio e Pepe Popcorn with Bacon

Cacio e Pepe Popcorn with Bacon

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


  • 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. 

The Tools You'll Need

You May Also Like

A hunk of crusty bread is a great companion to mussels–but so are garlic fries.
Instead of the traditional tomato ragu, this one is made with stock and milk.