Dining In 1 minute 28 November 2017

Recipe: Chef Kevin Adey’s Bucatini with Chicken Confit

Comforting pasta gets more richness from chicken cooked in duck fat.

recipe pasta

There’s almost nothing more comforting than a heaping bowl of warm pasta.

At one-Michelin-starred Faro restaurant in Bushwick, Brooklyn, chef/owner Kevin Adey raises the cozy bar by adding chicken that’s been cured and then cooked in rich duck fat.

To offset the richness, Adey brightens the pasta with chili flakes and fresh basil. "The finished dish should have a small amount of spicy, cheesy and slightly winey basil broth in the bottom of the bowl," notes Adey.

This bucatini—an homage to Adey’s grandmother—has been so well-loved by guests that it’s the only dish on the menu that remains a constant.

Here, learn how to make Michelin-starred restaurant-quality pasta in the comfort of your own home.

Bucatini with Chicken Confit, Alpine Cheese, Chili and Basil
Courtesy of chef Kevin Adey, Faro, Brooklyn, New York


For the chicken confit:
(Makes about 6 servings)
One 3-pound chicken, quartered
Salt, to taste
Pepper, to taste
Thyme, to taste
Warm duck fat, to cover

For one pasta serving:

1 tablespoon olive oil
2 garlic cloves, sliced
1/2 shallot, sliced
1/4 teaspoon chili flakes
2 ounces dry white wine
3 ounces chicken stock, plus more to taste
3 ounces chicken confit
2 basil leaves, cut en chiffonade
1/4 pound bucatini
Hawthorn Valley Alpine (or Pecorino-Romano) cheese, grated, to taste


1. Season the quartered chicken with salt, pepper and thyme; place on a resting rack, and let cure overnight.

2. The next day, preheat an oven to 300˚F. Rinse and dry the chicken, and place it in a shallow roasting pan. Cover the chicken with the warmed duck fat and cook in the oven until meltingly tender, approximately 2 1/2 hours. When tender, remove the chicken from the duck fat, pick the meat and reserve.

3. Bring a large pot of salted water to a boil.

4. Meanwhile, in a sauté pan, add the olive oil, garlic and shallots and turn on the gas to medium. When the garlic starts to lightly sizzle, add the chili flakes and continue to cook. When the aromatics are cooked but not colored, deglaze the pan with the wine, and reduce it by half. Add the chicken stock, chicken confit and basil.

5. When the water is boiling, add the bucatini and boil until it’s cooked about 70%. Drain the pasta and add to the sauté pan. Turn heat to high, add the grated cheese and toss together until the pasta is cooked to your liking, adding more chicken stock or pasta water if needed. Adjust seasoning and serve. Finish with a splash of extra-virgin olive oil and extra cheese if you like. 

Photos courtesy of Faro.

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