Orecchiette with Pancetta and Truffle Oil

The first time I discovered orecchiette pasta was in Puglia, Italy. I just
love the texture and the way it holds whatever sauce it’s in. Pasta is the most comforting food for me. I would come home from school make pasta and eat it directly from the pot. Back then all I needed was butter and cheese and I was happy.  My taste buds have since evolved to include more refined ingredients such as truffle oil and of course Parmigiano Reggiano. 
I included a wine pairing which I think you’ll enjoy with this dish.