Smoked Uni, Smoked Crab, and Smoked Caviar Carbonara

To a large container with a tight fitting lid, add enough ice to cover bottom. Put sea urchin roe and crab in separate stainless-steel bowls and place on ice, followed by opened jar of caviar. Using a smoking gun with apple woodchips, smoke-out container, quickly sealing on the lid to prevent smoke from escaping. When smoke has dissipated, remove crab and caviar, and refrigerate, keeping them separate. Remove sea urchin and press through chinois back into bowl. Fold in butter, cover, and refrigerate. In a large pot of boiling salted water, cook pasta al dente and drain, reserving 1 cup pasta water. To a separate pan over high heat, add cup of the pasta water, followed by the sea urchin butter. Whisk constantly,adding more water if necessary. Add cooked pasta and toss until evenly coated with butter sauce. Add crab and season with salt and pepper. Transfer to serving plates and garnish with caviar, sugar snap peas, pea shoots, and chives.