Cacio e Pepe Popcorn Recipe

Inspired by Justin Sutherland

Difficulty: Simple
Makes: 6 servings
Nutrition Information (per serving)
Serving size: 1 of 6
Calories: 321
Fat: 29 g
Saturated Fat: 15 g
Carbohydrates: 10 g
Fiber: 2 g
Sugar: 0 g
Protein: 6 g
Cholesterol: 65 mg
Sodium: 154 mg
Total time: 35 minutes
Active time: 20 minutes

This Cacio e Pepe popcorn uses ghee to pop the kernels, which helps keep the popcorn crisp because most of the water has been removed from the butter. The bold flavors come from coarse black pepper and a mix of Parmesan and pecorino cheeses for a savory, nutty finish.

Ingredients

1/2 cup ghee, plus 2 extra tablespoons
1/2 cup Parmesan cheese, finely grated
1/2 cup pecorino cheese, finely grated
2 tablespoons freshly cracked black pepper
2 teaspoons garlic powder
2 tablespoons vegetable oil
1/2 cup popcorn kernels
Chopped fresh chives and parsley for serving
Calabrian chile oil for finishing (optional)

Instructions

In a medium saucepan, melt 1/2 cup of the ghee over medium heat. Stir in the grated Parmesan and pecorino, cracked black pepper, and garlic powder until combined; when the cheeses have melted together, lower the heat and let the mixture gently infuse.
Meanwhile, heat the vegetable oil with the remaining 2 tablespoons of ghee in a separate medium saucepan over medium-high heat. When hot, add the popcorn kernels and cover with a lid. Once popping begins, shake the pot occasionally until popping slows to every few seconds, about 34 minutes. Remove from heat and transfer the popped corn to a large mixing bowl.
Pour the cheese-and-pepper mixture over the warm popcorn to taste, toss to coat, then sprinkle with chopped chives and parsley. Finish with a drizzle of Calabrian chile oil if you like heat, and serve immediately.