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Add 3 tbsp olive oil to a small sauce pan. Once hot, add a good handful of fresh curry leaves and cook, swirling, until they're bright green and crispy (30 secs - 1 min).
Strain the oil into a large saucepan and set the crispy curry leaves aside to serve.
Add all the ragù ingredients to the pan with curry leaf oil (including the oil from the tuna tins). Over a medium-high heat, stir-fry for about 8 mins, squashing the tomatoes with the back of a spoon as they start to soften, until they completely break down into the sauce.
Turn off the heat while you cook the pasta.
Cook pasta until al dente in salted boiling water.
Add the cooked pasta to the ragù, along with 300ml pasta cooking water. Return the pan to a medium-high heat.
Add the parmesan and double cream/egg yolks and mix well to combine. Check seasoning and add more salt if needed.
Squeeze the Scotch bonnet into the sauce before removing it (or finely chop it up and stir into the pasta if you like heat).
Transfer to a platter and top with plenty of olive oil, parmesan and black pepper. Finish with the crispy curry leaves and serve.