Cacio e Pepe Popcorn

By Vijaya Selvaraju
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  • 2 tablespoon, olive oil
  • 4 tablespoon, popcorn kernels
  • 4 tablespoon, melted butter
  • 3/4 cup, grated pecorino romano
  • 1.5 teaspoon, freshly ground black pepper
  • Kosher salt to taste


1. Place olive oil and popcorn kernels in a large pot on medium heat and cover with a lid. Cook shaking every so often until the kernels stop popping.

2. Transfer to a bowl and top with melted butter, pecorino romano, freshly ground black pepper, and kosher salt to taste. Enjoy right away!

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