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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. Get the recipe for Wayne Thiebaud’s Spaghetti with Mizithra Cheese »
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Bacon Fried Rice
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Cobb Salad
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"Hangtown

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"Chicken

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