{"id":12357,"date":"2010-04-23T15:20:44","date_gmt":"2010-04-23T19:20:44","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=12357"},"modified":"2010-04-24T12:31:46","modified_gmt":"2010-04-24T16:31:46","slug":"spaghetti-alla-ginger-carbonara-with-baby-scallops%e7%94%9f%e5%a7%9c%e3%82%ab%e3%83%ab%e3%83%9c%e3%83%8a%e3%83%bc%e3%83%a9%e3%80%81%e3%82%aa%e3%82%a4%e3%82%b9%e3%82%bf%e3%83%bc%e9%a2%a8%e5%91%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=12357&lang=en","title":{"rendered":"Spaghetti a la “Ginger” Carbonara with Baby Scallops
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Spaghetti a la “Ginger” Caboranara with Baby Scallops<\/strong>
\nLunch April 23, 2010<\/em><\/p>\n

One of my blog friends, knowing that I am a ginger lover, suggested using ginger for pasta sauce. It was about a month ago, and since then I have been thinking about how I wanted to use ginger for my pasta dish. Voila. Here is my Spaghetti a la “Ginger” Carbonara! Cooked spaghetti was mixed with egg yolk, grated ginger, heavy cream, salt and pepper. It was served with baby scallops which were sauteed and then cooked with sake (Japanese rice wine) and Chinese oyster sauce. Chopped green onion and ginger were sprinkled on top. If you are a ginger lover like I am, you should try this.<\/p>\n

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Spaghetti a la “Ginger” Caboranara with Baby Scallops Lunch April 23, 2010 One of my blog friends, knowing that I am a ginger lover, suggested using ginger for pasta sauce. It was about a month ago, and since then I have been thinking about how I wanted to use ginger for my pasta dish. Voila. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-12357","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12357","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12357"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12357\/revisions"}],"predecessor-version":[{"id":12397,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12357\/revisions\/12397"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}