Bring a large saucepan of salted water to a boil and cook the pasta until al dente (check the instructions on your package for cooking time).
While the pasta is cooking, lightly beat the egg yolks in a bowl with the milk and some salt and pepper, and set aside.
In a large frying pan, heat the butter and olive oil over medium heat. Add the bay leaves and sweat for 1 minute. Add the smoked salmon trimmings and fry, stirring, for a couple of minutes to heat through. Add the white wine and allow the alcohol to cook off for a minute or so. Season with black pepper.
Drain the pasta, add it to the frying pan with the smoked salmon, and mix well. Remove from the heat, pour in the egg mixture, and mix well to combine. Serve with a little grated Pecorino, if desired.