Place a large, wide sauté pan or pot over medium heat — no oil yet. Add the bacon lardons and cook for 6–8 minutes, stirring occasionally, until deeply golden and the fat has rendered out. You want proper crispy edges. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.

Pour the reserved tuna oil into the pan with the bacon fat. Add the diced onion and a good pinch of salt. Sauté over medium heat for 4–5 minutes until softened and starting to go golden.

Add the sliced garlic and chilli flakes. Stir constantly for 1–2 minutes until fragrant — don't let the garlic burn.

Add the tomato paste and stir it into the oil for 1 minute to cook it out and deepen the flavour.

Add the drained cannellini beans to the pan. Pour in the stock and about 100ml of the reserved bean liquid. Stir well to combine.

Using the back of a wooden spoon or a potato masher, roughly crush about half the beans directly in the pan. This breaks them down and creates a thick, silky, creamy sauce without any cream. Leave the rest whole for texture.

Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.

Cook your pasta in a separate large pot of well-salted boiling water until 2 minutes shy of al dente (it will finish cooking in the sauce). Reserve 235 ml of pasta water before draining.

Add the drained pasta directly into the bean sauce. Toss well to coat, adding splashes of pasta water as needed to loosen the sauce. Cook for a further 2 minutes until the pasta is al dente and the sauce clings to it.

Remove from the heat. Flake in the drained tuna and add the crispy bacon back in. Gently fold through — you want big chunks of tuna, not mush.

Squeeze over the lemon juice, stir through the parsley, and check seasoning. Add more chilli, salt, or lemon to taste.

Divide between bowls. Top with a generous amount of torn fresh basil, a good handful of grated Parmesan, and a drizzle of extra virgin olive oil.

Serve immediately with extra Parmesan on the side.