Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 20 of 457 is Orecchiette Pancetta — and it surprised me in all the best ways.
This is the kind of dish you make when your fridge is halfway empty but your pantry comes through like a best friend with snacks and a good story. It starts with olive oil and pancetta, and before you know it, garlic is dancing in the pan and your kitchen smells like something really good is about to happen.
A Few Notes from My Kitchen:
- I used De Cecco Orecchiette, always a favorite in our house. It holds its shape, has great texture, and makes the whole dish feel a little more special, even when it’s just pantry pasta night.
- Don’t forget to reserve your pasta water, it’s the secret handshake of this recipe. A silky, starchy miracle worker.
Verdict: ⭐⭐⭐⭐ = Loved it
Clear winner. Clean plates, happy hearts, and I might text someone the recipe. This one isn’t flashy — and that’s what makes it magic. It’s the kind of meal that makes you feel like you can cook, even when you don’t have a plan. It’s simple. It’s salty. It’s rich. It’s comforting in the way a favorite graphic tee is. The pancetta crisps. The garlic sizzles. The pasta clings to every bit of that silky sauce.
437 recipes to go
Gracefully yours,
Food and the Story 