cheesy cacio e pepe popcorn

Move over, mysterious movie theater popcorn. While some of us know and love the peculiar popcorn drenched in the signature "butter," there is, in fact, a new kid on the block. Introducing cheesy cacio e pepe with olive oil and grated cheese, freshly cracked black pepper, salt, and the optional but highly encouraged nutritional yeast. Olinda's olive oil, particularly the olio nuovo variety, makes this popcorn gourmet, though their usual extra virgin olive oil will do. My Italian nana would've definitely stamped this recipe with her seal of approval. Homemade popcorn is bound to be a staple in your kitchen.

3–4 tablespoons extra virgin olive oil, divided

1/3 cup popcorn kernels

Kosher salt, to taste

Freshly cracked black pepper, to taste

1/4 to 1/3 cup freshly grated Pecorino or Parmigiano

2 tablespoons nutritional yeast, optional but highly recommended

Add 2 tablespoons of olive oil to a heavy-bottomed large pot. Add two popcorn kernels, cover with a lid, and turn the heat to medium-high. Once the kernels pop, add the rest of the kernels. Put the lid back on and shake the pot continuously over the heat until all the kernels pop.

Turn the heat off and move the popcorn to a large bowl that makes you happy. Add 1–2 tablespoons more olive oil evenly over the popcorn and use your hands to toss it with the popcorn. Add salt, pepper, cheese, and nutritional yeast. Serve hot!