This started as a simple pasta with red beans, but after finding myself short on parsley and staring at a collection of random fridge leftovers, I decided to improvise. The dish quickly evolved into a complex fusion experiment.

I wanted to trap the dry, woody flavors of the forest into an aromatic bouquet, layering rich umami and herbal depth against the unexpected, sweet spiciness of a Scotch Bonnet.

Ingredients (2 portions)

• 1 small red onion
• 1 small shallot
• 1 lemon
• Sichuan red peppercorns
• Thyme
• Bay Leaf
• Sun-dried tomatoes under oil
• Capers (1 tbsp)
• Scotch Bonnet cream
• Guanciale (150 g)
• Red beans (150 g)
• Cubetti Pasta (170 g | La Molisana)
• White Miso paste (1 tsp)
• Mustard (1 tsp | a l'ancienne)
• Extra-Virgin Olive Oil
• Panko
• Madras Curry powder

Preparation

1. Freshly grind the Sichuan red peppercorns and gently toast it in extra virgin olive oil to release its aromatics.
2. Finely julienne the onion and shallot, then sweat them in the pan until soft and lightly caramelized.
3. Add the guanciale and allow it to render slowly with thyme and bay leaf (secured in a sachet for easy removal).
4. Bring a pot of salted water to a rolling boil and cook the pasta until al dente.
5. Once the guanciale is tender, incorporate a teaspoon of mustard and a teaspoon of white miso. Loosen with starchy pasta water and emulsify to obtain a smooth, creamy sauce.
6. Fold in the red beans, Scotch Bonnet paste, finely chopped sun-dried tomatoes, and capers, ensuring a well-balanced mixture.
7. In a separate pan, toast the panko in extra virgin olive oil with a touch of curry powder until golden and fragrant, stopping just before smoking point to preserve its nuttiness.
8. Add the drained pasta to the sauce and toss to coat evenly.
9. Plate and finish with the toasted spiced panko crumble and a light grating of lemon zest.