rachael ray popcorn

This is from Rachael Ray Magazine.

Cacio e pepe popcorn: in a large, heavy pan heat 3 tbs of vegetable oil on high heat and add one cup of popcorn kernels. Shake the pot about five minutes until the popping stops. Add six tbs of melted butter to the popcorn and toss lightly. Pour the popcorn into a large paper grocery sack.
Add 1 tsp. of coarse ground black pepper and a cup of grated romano cheese. Hold the top of the sack shut and shake to coat. Makes about 10 cups.