Wayne Thiebaud's Spaghetti with Mizithra Cheese
In the spirit of a classic carbonara, artist Wayne Thiebaud's recipe from the California Artists Cookbook (Abbeville Press, 1982) combines smoky bacon and prosciutto with egg yolks and mizithra, an...
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Ingredients
- Kosher salt
- freshly ground black pepper
- 1 lb. spaghetti
- 4 oz. bacon, cut into 1″ pieces
- 4 oz. prosciutto, cut into ½″ pieces
- 1 medium red onion, thinly sliced
- ½ cups chicken stock
- 4 tbsp. unsalted butter
- 2 cups grated mizithra cheese or parmesan
- ¼ cups finely chopped parsley
- 4 egg yolks, lightly beaten
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