DISH Nº 01 · SEPTEMBER 2026
Miso and Calabrian Chili Carbonara + Caprese Salad
Bucatini carbonara with miso, garlic, and Calabrian chili, next to an heirloom tomato caprese with dark opal basil.
Ingredient highlights
- Heirloom tomatoes from the farmers market.
- Dark opal basil for a unique look and stronger flavor.
- Guanciale from a specialty cured meats vendor.
- Aged artisan cheese with notes similar to a Parmesan or pecorino but less salty.
- Freshly made bucatini, perfect for holding maximum carbonara sauce.
Technique notes
- Miso and Calabrian chili whisked into the carbonara base. It added depth without overpowering.
- Standard traditional carbonara recipe for the rest, whisking continuously and adding hots to colds bit by bit ensured a creamy and cohesive end product.
- Caprese topped with Maldon salt and an herb-infused olive oil to finish.
WHAT WORKED
The miso, garlic, and chili added some unique depth to the traditionally very simple carbonara. You could tell the texture of the fresh bucatini was even better than a dried pasta and it worked perfectly in this dish.
WHAT I'D CHANGE
The guanciale I chose had a bit too much fat so most of it just rendered out, next time I'd choose one with more meat on it so I get more of a bite in the actual dish.
Plate studies
