1. Bring a large pot of salted water to a boil, and cook your spaghetti according to package instructions.
2. Wash and cut the mushrooms into squares.
3. Heat a pan over medium-high heat with a knob of butter and minced garlic.
4. Add the mushrooms, paprika, and thyme, and sauté everything for about ten minutes, or until the mushrooms are well grilled.
5. Meanwhile, grate your pecorino. Place half in a bowl, add the 2 egg yolks, milk, salt, and pepper, and beat with a fork.
6. Once the pasta is cooked, drain it, and add it to the pan with the mushrooms and 2 tablespoons of cooking water. Mix well and turn off the heat.
7. Add the egg-pecorino mixture and mix well (always off the heat, otherwise the eggs will coagulate).
8. Serve with pepper (if desired). Enjoy!
