Cacio e Pepe Garlic Knots with Dipping Sauce

Step 1
To make the knots, roll the dough into a log, then cut crosswise into 8 equal pieces. Sprinkle pepper all over a clean work surface, then roll each of the 8 pieces of dough out over the pepper into a thin, ½-inch log and tie into a knot.

Step 2
Add ¼ cup water to the pot. Spay the Cook & Crisp Basket with nonstick spray, then place the basket in the pot. Place the knots in the basket, spreading them out evenly.

Step 3
Close the lid and move slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 375°F, and set time to 6 minutes. Press START/STOP to begin cooking (PrE will display for approx. 5 minutes as the unit steams, then the timer will start counting down).

Step 4
While the knots bake, prepare the dipping sauce. Place a medium saucepan over low heat, add the butter and cook until melted. Whisk in the cream, Italian seasoning, and pepper until combined. Increase heat to high, bring to a boil, then immediately reduce heat to low and whisk in the ¾ cup Pecorino Romano cheese. Remove from heat and cover to keep warm.

Step 5
When the cooking is complete, remove the basket from the pot and empty any remaining water. Cover knots to keep warm.

Step 6
Close lid and move slider to AIR FRY/STOVETOP. Select SEAR/SAUTE and set to 4. Open lid and select START/STOP to begin preheating. Allow unit to preheat for 5 minutes.

Step 7
After 5 minutes, add 2 tablespoons butter to the pot. Once it melts, add the garlic and sauté until soft and fragrant, about 2 to 3 minutes.

Step 8
Add the knots and 1 tablespoon Pecorino Romano cheese to the pot with the butter and toss to evenly coat. Serve warm with the prepared dipping sauce on the side and extra sprinkle of Pecorino Romano.