{"id":27812,"date":"2012-12-27T18:56:32","date_gmt":"2012-12-27T23:56:32","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27812"},"modified":"2012-12-28T19:12:10","modified_gmt":"2012-12-29T00:12:10","slug":"muffuletta-spaghetti-carbonara%e3%83%9e%e3%83%95%e3%82%a1%e3%83%ac%e3%83%83%e3%82%bf%e3%82%ab%e3%83%ab%e3%83%9c%e3%83%8a%e3%83%bc%e3%83%a9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27812&lang=en","title":{"rendered":"Muffuletta Spaghetti Carbonara
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Muffuletta Spaghetti Carbonara<\/strong>
\nDecember 22, 2012<\/em><\/p>\n

I found this jar of olive muffuletta (they somehow spelled it, “Muffalata”) at Costco the other day. That brought back the memory of the muffuletta sandwich I had in New Orleans a few years ago. I liked the sandwich so much that when I got home from New Orleans I was determined to make this sandwich myself. Then a few years went by… So when I saw the olive muffuletta at Costco I decided to buy a jar. The label on the jar said you can use this for not only sandwiches but also for pasta, eggs, and other things, so I decided to add a little to my spaghetti carbonara. The olives and other vegetables give a nice freshness to the spaghetti and I enjoyed it very much. I always thought muffuletta salad is vinegary, but this muffuletta salad does not contain vinegar, which was a bit disappointing to me. I am keeping this jar but I’m interested in trying different muffuletta salads.<\/p>\n

Muffuletta spaghetti carbonara: cooked spaghetti,olive oil, \u00a0egg yolks, Parmesan cheese, (heavy cream), sugar, salt, pepper, muffuletta salad (store-bought), parsley<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Muffuletta Spaghetti Carbonara December 22, 2012 I found this jar of olive muffuletta (they somehow spelled it, “Muffalata”) at Costco the other day. That brought back the memory of the muffuletta sandwich I had in New Orleans a few years ago. I liked the sandwich so much that when I got home from New Orleans […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,29],"tags":[],"class_list":["post-27812","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27812","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=27812"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27812\/revisions"}],"predecessor-version":[{"id":27888,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27812\/revisions\/27888"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27812"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27812"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27812"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}