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Fettuccine alla Romana Recipe
Flavors of Italy
Total time: 1hr to 2hr
Preparation time: 10 minutes + 10 minutes
Cooking time: About 30-45 minutes
Difficulty: Easy
Chef's Note
As with all Roman recipes, this fettuccine dish is fairly elaborate. We’re giving the method for making your own pasta, but you can easily simplify the recipe and reduce the preparation time by buying fresh pasta from the market.
Ingredients
Ingredients
Pasta
- 400 g (14 oz.) white flour
- 4 eggs
Alla Romana
- 350 g (12 oz.) fresh Tomatoes
- 250 g (9 oz.) diced chicken
- 50 g (2 oz.) ham fat
- 50 g (3 tbsp.) butter
- 15 g (1/2 oz.) dried mushrooms
- 500 ml (2 cups) chicken stock
- 60 ml (1/4 cup) white wine
- 1 small onion, finely chopped
- 50 g (1/4 cup) grated Pecorino Romano
- 3 tbsp. dry bread crumbs
- 1 tbsp. chopped fresh parsley
- 1 clove of garlic, minced
- A pinch of salt
- see Pasta
Method

Making the pasta

  1.  
  2. bring a large pot of salted water to a boil; cook the fettuccine; drain and keep hot.

Making the “Alla Romana”

  1. blanch the tomatoes for 10 minutes in boiling water; peel and remove as many of the seeds as possible; chop coarsely;
  2. rehydrate the mushrooms in a little water; chop;
  3. sauté the onion and garlic in the ham fat; remove the garlic once it begins to color; add the tomatoes and mushrooms; season with salt and pepper;
  4. in another pan, sauté the chicken in half the butter for a few minutes; add the wine and let evaporate; add the chicken broth; cover and cook
  5. over high heat until the chicken is cooked through; add to the pan containing the tomato mixture;
  6. place the hot fettuccine on a serving platter; drizzle with butter; top with the sauce; sprinkle with cheese and serve hot.
     
Knead the flour and eggs together to form a firm dough; roll out paper thin; cut into strips about 1 cm (1/2”) wide;
 
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