Recipe: Bucatini alla Carbonara

A celebrity chef spurred The Fed’s Jakobi Voorheis’ interest in cooking


Published:

Jakobi Voorheis, executive chef at the Fed in Clarkston, grew up in mid-Michigan but spent five years of his childhood in Saltillo, capital of the Mexican state of Coahuila. Voorheis says his family is a “melting pot — Canadian, Puerto Rican, Irish, Mexican, and German. My parents cooked a lot and we always had family meals, which is where I fell in love with food. I first cooked this dish after watching Emeril Live and seeing Emeril [Lagasse] making something similar when I was probably 9 or 10 years old.” He adds, jokingly: “This recipe is mainly for drunken nights and ambitious mornings these days. It is just so versatile you can add whatever you want to make it your own.”


​Bucatini alla Carbonara (Serves 4)

Ingredients
5 eggs 
1 cup Parmesan cheese (Parmigiano Reggiano)
1 pound dry bucatini pasta
2 ounces olive oil 
½ pound jowl bacon or pancetta, diced
3 tablespoons fresh chopped parsley
Kosher salt and black pepper 

Directions
Combine eggs, Parmesan cheese, and a pinch of salt and pepper in a bowl and set aside. Bring four quarts of water to a boil add a heavy pinch of salt. Add pasta to water (check package for timing if using dried pasta). Cook pasta to two minutes before it becomes al dente — a little firmer than you normally would. In a separate pan, cook jowl bacon in one ounce of olive oil until golden brown. Drain pasta and reserve one cup pasta water. Add pasta to hot jowl bacon and cover with remaining olive oil. Add ½ cup of pasta water and bring to a simmer. In a separate pre-warmed bowl, place the pasta/ jowl bacon mixture. Add the cheese and egg mixture to the bowl of pasta and stir vigorously. Add remaining pasta water to achieve desired consistency. Add salt and pepper to taste. Transfer to your favorite plate or bowl and top with chopped parsley, black pepper, and some freshly grated Parmesan.

 

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Cocktail Recipe: Casa del Cider

Shared Plates: October 2018 Winner

Recipe: Apple Pie Overnight Oats

Introducing the Piekie

These cookie-shaped pies win big on-screen and off

Food Recipe: Chili

Michael Keys, of Red Crown in Grosse Pointe Park, shares his favorite chili recipe

Shared Plates: September 2018 Winner

Recipe: Harsen's Island Veggie Sandwich
Edit Module
Edit ModuleShow Tags

Most Popular

  1. Top Docs List 2018
  2. Memories of Miya
    Citizen Yoga founder, Kacee Must Leeb reflects on her sister’s suicide, its impact on her...
  3. Introducing the Piekie
    These cookie-shaped pies win big on-screen and off
  4. The Sixth Man
    A youth basketball coach teaches lessons on and off the court
  5. Seeking Support
    Like many metro areas across the U.S., finding a therapist in and around Detroit can prove to be...
  6. Therapy in the Digital Age
    New innovations that revolutionize traditional approaches to counseling
  7. Food Recipe: Chili
    Michael Keys, of Red Crown in Grosse Pointe Park, shares his favorite chili recipe
  8. Author's Cuisine
    At M Cantina in Dearborn, Junior Merino is creating a new kind of Mexican cuisine that is...
  9. Mending Migraines
    Nausea, excruciating head pain, sensitivity to light and noise: The oppressiveness of the list of...
  10. Seeing Clearly
    The co-founders behind Genusee on making eyewear with a mission