Spaghetti with Mizithra Cheese

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

Wayne Thiebaud's

Kosher salt and freshly ground black pepper, to taste

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

Directions at saveur.com

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