Bacon Truffle Pecorino Popcorn

0 Ratings

Bacon Truffle Pecorino Popcorn

Recipe adapted from Cordelia Culver

Yield: 4 servings

Cook Time: 15 minutes, plus popcorn popping


4 strips thick applewood-smoked bacon

4 tablespoons unsalted butter

1 tablespoon white truffle oil

4 quarts (approximately 16 cups) freshly popped corn (about ½ cup unpopped kernels)

2 ounces Pecorino Romano cheese, finely grated

Kosher salt


1. Cut the bacon crosswise into ¼-inch-thick strips. In a small skillet, cook the bacon over medium heat until golden-brown, about 10 minutes.

2. Add the butter to the skillet and stir until melted. Remove from the heat and stir in the truffle oil.

3. In a large bowl, pour the hot bacon mixture over the popcorn, stirring to coat evenly. Add the cheese, season with salt and serve immediately.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →