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

So You Wanna Be A Chef (Or Just Cook Like One)

Local culinary classes range from making doughnuts to earning degrees.

Better When Basted

Big Rock's Matthew Fitchett gives lamb a seared spin.

Shared Plates: December 2018 Winner

Recipe: Lebanese Okra Stew

Cocktail Recipe: Ask Your Mum

Food Recipe: Braised Beef Brisket

Chef Aaron Lowen, of Empire Kitchen & Cocktails, shares one of his favorite holiday recipes
Edit Module
Edit ModuleShow Tags

Most Popular

  1. The Makings of the Shinola Hotel
    When the Detroit brand’s first foray into hospitality opens its doors, it’ll offer customers...
  2. My Two Christmases
    An Armenian-Iranian, Detroit-based writer reflects on transposing the holiday across continents
  3. New Year’s Eve, Brooklyn Style
    Tips for celebrating 2019 from the pros at Brooklyn Outdoor
  4. Main Review: SheWolf
    Born in Detroit but inspired by Rome, SheWolf takes diners on a culinary journey
  5. Comeback Catering
    Dish, in Detroit, pushes through hard times with consistently delicious food
  6. Meet the Makers: Tait Design Co.
    How an after-work hobby ascended to a booming business
  7. The Art of Gifting
    Metro Detroit tastemakers from all walks of life offer a glimpse of what’s on their holiday...
  8. Precious Metals
    Layering necklaces, stacking rings, and placing bangle upon glitzy bangle: a definitive guide to...
  9. Food Recipe: Braised Beef Brisket
    Chef Aaron Lowen, of Empire Kitchen & Cocktails, shares one of his favorite holiday recipes
  10. An Hour with ... Ricki Friedman
    Founder, Break the Weight