1 hour ago, Smithy said:I think it all sounds delicious! My take might be to chop the peppers and garlic more finely than the pancetta so there was a textural difference in the finished pasta, but that may not be what you're after. Let us know the final result!
The peppers have been ground in the spice grinder, so they are quite fine. FWIW, I've added a good amount of seeds to the mixture ... I love the intensity they contribute. Anyway, the peppers will be fine enough to be lost in the pancetta. I've done something like this before.
I'll run the garlic through a press rather than dicing/mincing with a knife, as originally planned. I agree that it's a good idea.
