First, rub oil onto the bell peppers and Fresno. Broil until black on all sides. Then, place in a bowl, cover with plastic wrap and let cool.

Secondly, peel and remove the seeds. Blend with the basil.

In a cold pan, add the pancetta and turn heat to medium high for 2 minutes. Lower to med low and let it render and crisp up.

Remove from the pan and add olive oil, the shallots and garlic clove. Cook on medium until translucent and remove garlic.

Add in 3/4 of the pepper paste (reserve some because it makes a bit too much). Add in fish sauce and Tamari.

Boil your pasta in salted water until almost al dente.

Whisk the egg into the parmesan and temper by adding 1/4 cup of pasta water.

Add the pasta to the sauce with some pasta water and cook for 2 minutes until it becomes glossy.

Turn heat off and add the parmesan egg and mix until fully incorporated. Test and add salt if needed at this point.

Lastly, serve with the pancetta, parmesan and basil.