Wayne Thiebaud's Spaghetti with Mizithra Cheese

Wayne Thiebaud's Spaghetti with Mizithra Cheese

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 aged sheep's milk cheese from Greece, for a gloriously rich dish.Ingalls Photography

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 aged sheep's milk cheese from Greece, for a gloriously rich dish. This recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article California Artists Cookbook.