{"id":7272,"date":"2009-09-01T21:25:41","date_gmt":"2009-09-02T01:25:41","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=7272"},"modified":"2009-09-01T22:03:34","modified_gmt":"2009-09-02T02:03:34","slug":"blue-cheese-carbonara%e3%83%96%e3%83%ab%e3%83%bc%e3%83%81%e3%83%bc%e3%82%ba%e3%81%a7%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=7272&lang=en","title":{"rendered":"Blue Cheese Carbonara
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Blue Cheese Carbonara<\/strong>
\nLunch August 30, 2009<\/em><\/p>\n

I always thought we eat healthy. But I was just looking at our recent blog entries and I realized we may not… Well, today I’m posting a pasta dish that is not the most healthy food, either…<\/p>\n

Last weekend I was hungry for pasta alla carbonara, a pasta dish usually made with long pasta (spaghetti or fettuccine, etc.), eggs, pecorino romano cheese, heavy cream, and bacon. Unfortunately, I was out of long pasta, and I could only find egg noodle. And I couldn’t find romano or Parmesan cheese which we usually keep in our fridge. I thought giving up, but I decided to go with the egg noodle and blue cheese that happened to be sitting in our fridge. <\/p>\n

The final product was actually very good. I would add Parmesan or Romano cheese in addition to blue cheese next time to give some more depth to the flavor.<\/p>\n

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Blue Cheese Carbonara Lunch August 30, 2009 I always thought we eat healthy. But I was just looking at our recent blog entries and I realized we may not… Well, today I’m posting a pasta dish that is not the most healthy food, either… Last weekend I was hungry for pasta alla carbonara, a pasta […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11,7],"tags":[],"class_list":["post-7272","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7272","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=7272"}],"version-history":[{"count":24,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7272\/revisions"}],"predecessor-version":[{"id":7326,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7272\/revisions\/7326"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}