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Whisk the egg yolks, whole egg, and grated Parmesan together until it forms a thick paste and set aside
Boil the pasta according to package directions and reserve pasta water
In a separate pan with oil, fry the sliced garlic and spring onions for 2 minutes
Add the chilli oil to the pan, starting with 1 tsp and adding more if desired
Add 1-2 ladles of pasta water to the pan and turn heat to low, allowing the oil and water to thicken
Add the cooked pasta to the pan and toss until fully coated in the oil
Temper the egg mixture by adding 1-2 tablespoons of pasta water to it while whisking
Turn off the heat completely or reduce to very low heat, then add the egg mixture to the pasta
Thoroughly mix the egg mixture through the pasta, adding pasta water as needed to reach desired consistency
Season with salt, pepper, and additional chilli oil if desired
Serve with extra Parmesan on top