{"id":9610,"date":"2009-12-03T20:22:30","date_gmt":"2009-12-04T01:22:30","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=9610"},"modified":"2009-12-03T23:18:43","modified_gmt":"2009-12-04T04:18:43","slug":"anchovy-and-leek-carbonara%e3%82%a2%e3%83%b3%e3%83%81%e3%83%a7%e3%83%93%e3%81%a8%e6%b4%8b%e3%83%8d%e3%82%ae%e5%85%a5%e3%82%8a%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=9610&lang=en","title":{"rendered":"Anchovy and Leek Carbonara
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\"IMG_9196\"<\/a><\/p>\n

Anchovy and Leek Carbonara<\/strong>
\nLunch November 27, 2009<\/em><\/p>\n

Yes, anchovy again! I know I had a pasta dish using anchovy not so long ago. I opened a can about a week ago, but it’s not very easy to use up a whole can of anchovy, because you really need a little bit to enjoy its flavor. Chopped anchovy and leeks were added to my usual Pasta alla Carbonara recipe. I only use egg yolk, not egg white, for my Carbonara, but I do use heavy cream, which I heard Italians do not do traditionally. Lots of Parmesan cheese is a must! For Terry I replaced anchovy with bacon, and he loved it. <\/p>\n

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Anchovy and Leek Carbonara Lunch November 27, 2009 Yes, anchovy again! I know I had a pasta dish using anchovy not so long ago. I opened a can about a week ago, but it’s not very easy to use up a whole can of anchovy, because you really need a little bit to enjoy its […]<\/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-9610","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\/9610","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=9610"}],"version-history":[{"count":28,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9610\/revisions"}],"predecessor-version":[{"id":9791,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9610\/revisions\/9791"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}