For the smoked butter:
Arrange the cubed butter within a perforated tray. Envelop meticulously in cling film. Kindle the aromatic herbs and charcoal to conjure a fragrant smoke. Seal, and allow to infuse in this smoky embrace for the requisite duration.

For the pacojet manteca:
Elevate the Sancho pepper, black pepper, fish fumet, garum, and potato starch to a gentle 70/80°C. Withdraw from the flame and introduce the remaining citrus essences. Transfer the nectar into the Pacojet beaker and blast freeze. Pacotize no fewer than three times to achieve sublime creaminess.

For the bergamot gems:
Blanch the finely sculpted shallot in a bath of water and white wine vinegar for a brief minute and a half, then drain. Meanwhile, submerge the gelatin in cold water. Consolidate all elements, warming them in a small saucepan to 70°C. Spread upon a tray and blast freeze. Once the temperature descends to -40°C, cut into rounds. Employ the beetroot carpione bound with kappa carrageenan to bestow the final, radiant crimson glaze.

For the marasciuolo emulsion:
Blanch the wild marasciuolo mustard greens in deeply salted water, then plunge immediately into ice water to preserve their vibrant soul. Drain and squeeze well, then sauté gently in a pan with extra virgin olive oil before emulsifying in a goblet with vegetable broth and further oil to create a velvety green nectar.

For the final presentation:
Having coaxed the spaghettoni to perfect tenderness in salted water, coat them lovingly with the smoked butter and vegetable broth. Away from the heat, fold in the "manteca" and drape them onto the plate in a natural, effortless nest. Nestled upon them, arrange the bergamot gems in harmonious alternation with anchovies gently kissed by the steam oven and delicate mustard sprouts, completing this culinary tapestry with the mustard emulsion and a crowning touch of caviar.