In my own family, we are fortunate enough to have two wonderful, if sometimes a little barky, dogs. Before Chilidog came to live with us, I liked dogs, but because I had never had one, never really understood how beloved they could become. Now, I cannot even imagine living in a home without a dog. They are always happy to see you, never argue or talk back, and only ask for a little food and an occasional walk in return for their good and true friendship.
So I am feeling for my sister and her family today. Yesterday, they said goodbye to Dolly, the dog that had been part of their family for 13 years, and who had been a part of John and Sarah's entire childhood. While my children talk about the time before Chili and Daisy came to be part of our family, John and Sarah do not ever remember a world that did not include their sweet Dolly. If my sister lived closer, I would go to her house and make this meal tonight. It is warm, creamy, salty, and comforting, and while it will not take one's sorrows away, it certainly makes them more bearable. With one of our favorite pasta dishes, we will toast Dolly tonight, the sweetest black lab we ever knew.
4 eggs & 2 egg yolks, at room temperature
generous 1/2 cup of grated pecorino romano cheese, plus more for serving
4 oz. pancetta, sliced (regular bacon will work too, but pancetta is better)
cracked black pepper
1 clove garlic, finely minced.
Cook the pasta in salted water until al dente. Strain the pasta, and place immediately back into the hot cooking pan. Little by little, add the egg and cheese mixture to the hot pasta, using tongs to move the linguini around quickly. Keep tossing to coat the strands of pasta evenly. By keeping the pasta in the hot pan, the heat is retained, and the eggs are heated through thoroughly. Add the crispy pancetta, and toss. Serve with a little more of the grated cheese.