Preheat oven to 425°F. Spread out the mushrooms in one layer on a lined baking tray. Drizzle some olive oil (~1 tbsp) over the mushrooms and season with salt, pepper, and 2 cloves worth of minced garlic. Mix around until evenly combined and bake for 20 minutes.

While the mushrooms are baking, boil water to cook the pasta. Make sure the water is adequately salted for flavor as the sauce for these pasta will be light. Cook the pasta for 1-2 minutes less than the package instructions. We want the pasta very al dente before combining into the sauce. Don't drain the pasta water — you'll need this later.

Heat up 2 tbsp of olive oil in a large deep skillet and add in the rest of the minced garlic, thyme, and crushed red pepper. Toss in 3 large handfuls of leafy greens (I used ripped up lacinato kale). Slowly cook over low heat until all the greens are wilted. Season with salt and pepper to taste.

Once pasta is very al dente, transfer them to the skillet. Add 1 cup of noodle water, butter, and roasted mushrooms. Pour any oil or drippings from the roasted mushrooms into the skillet as well. Stir to combine on low heat.

Bring the pot of the remaining pasta water to a simmer and poach the eggs (~2 minutes). We want the yolks veerryyy runny!

Plate the pasta and place a poached egg on each serving. Top with fresh cracked pepper, poke that runny egg yolk open, and enjoy!