- 2 tablespoons extra-virgin olive oil
- About 8 cups hot plain popcorn
- 1 oz finely grated Parmigiano-Reggiano (1/3 cup)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Drizzle oil over hot popcorn in a large bowl and toss to coat, then toss with cheese, pepper, and salt.