Combine the pasta ingredients to make a smooth dough; let it rest for 30 minutes, covered and away from the light.
Roll out the dough and cut into ribbon spaghetti. Heat the oil in a pan, add the bacon and fry until crisp. Turn off the heat and add the prawns roughly cut up into pieces.
Brew the tea for 5 minutes in water at 95°C, strain and set aside to rest. Beat the egg yokes with a whisk and add two spoonfuls of warm tea. Beat the mixture until frothy.
Boil the pasta for 2 minutes, drain and add to the pan with the bacon and prawns. Toss on a high heat for one minute, taking care not to dry the sauté excessively.
Turn off the heat and add the smoky egg mixture. Mix thoroughly without allowing the egg to scramble.
Serve in a soup dish. Garnish with the salmon caviar and serve.