Roasted Red Pepper Rigatoni

0 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.
1 Secondly, peel and remove the seeds. Blend with the basil.
2 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.
3 Remove from the pan and add olive oil, the shallots and garlic clove. Cook on medium until translucent and remove garlic.
4 Add in 3/4 of the pepper paste (reserve some because it makes a bit too much). Add in fish sauce and Tamari.
5 Boil your pasta in salted water until almost al dente.
6 Whisk the egg into the parmesan and temper by adding 1/4 cup of pasta water.
7 Add the pasta to the sauce with some pasta water and cook for 2 minutes until it becomes glossy.
8 Turn heat off and add the parmesan egg and mix until fully incorporated. Test and add salt if needed at this point.
9 Lastly, serve with the pancetta, parmesan and basil.