300-600g Pasta of your choice (I use a 500g pack of fresh pasta, but dried is perfectly fine)
1 tablespoon olive oil
1 small white onion (finely diced)
125-150g mushrooms (sliced)
1 clove of garlic (finely chopped or sliced)
100-200g pancetta (small cubed)
1 whole egg
1 egg yolk
75-150ml double cream
2-6 teaspoons Twisted 7 Sh*t! Haban’s sauce
freshly ground salt and black pepper to taste

For serving:
50-100g freshly shaved parmesan


  1. Heat a large pan of water on a high heat until boiling, add a large pinch of salt and cook your choice of pasta as per the directions on the packet
  2. While the pasta is cooking heat 1 tablespoon of olive oil in a large frying pan or wok and fry the onion, mushrooms and garlic on a medium heat, stirring occasionally until softened (the last thing you want is burnt garlic)
  3. Meanwhile heat up a separate frying pan on a medium/hot heat, add the pancetta (no need to use any oil), cook until golden and crisp, then drain off the excess oil that has rendered out of the pancetta
  4. Whisk the egg, egg yolk, cream and Sh*t! Haban’s sauce together until combined
  5. Drain the cooked pasta and return it to the pan you cooked it in (keep 50ml-150ml of the pasta water)
  6. Add the pancetta, egg mix, fried onion/mushroom mix and a little of the reserved pasta water to the cooked pasta and mix until all of the pasta is coated.
  7. Season to taste, serve in a bowl with freshly ground black pepper and parmesan shavings

Inspired by Neill Pearman