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
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.