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In mixing bowl, combine egg yolks, grated parm, uni (save a couple pieces for plating), chili crisp, and seasoned salt (or regular).
Boil spaghetti noodles in salted water. We prefer slightly past al dente for this dish.
When pasta is close to being done, add a few tablespoons of pasta water into the mixing bowl and combine to loosen the mixture. You want to quickly mix this so it doesn’t cook the egg yolks.
When noodles are done, add them directly from the boiling water into the sauce mixture. Mix vigorously to emulsify the sauce and coat the noodles. The heat from the noodles will melt the cheese and slightly cook the eggs.
Plate and garnish with a touch more chili oil, a pinch of chives, and a couple pieces of uni.