Fettuccine alla RomanaTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 10 minutes + 10 minutes
Cooking time: About 30-45 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:178.1 kcal
Proteins:7.2 g
Fats:8.4 g
Carbohydrate:17.3 g
Fibers:0.9 g
Sugar:1.3 g
Cholesterol:64.8 mg
Sodium:396.5 mg
Calcium:104.7 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
pasta
400
g
white flour
4
eggs
sauce
350
g
fresh tomatoes
250
g
diced chicken
50
g
ham fat
50
g
butter
15
g
dried mushrooms
500
ml
chicken stock
60
ml
white wine
1
small onion, finely chopped
50
g
grated pecorino romano
45
ml
dry bread crumbs
15
ml
chopped fresh parsley
1
clove of garlic, minced
2
ml
salt
see pasta
METHOD
Making the pasta
- knead the flour and eggs together to form a firm dough; roll out thinly; cut into 1 cm (3/8") wide noodles.
- bring a large pot of salted water to a boil; cook the fettuccine until al dente; drain and keep hot.
- blanch the tomatoes in boiling water for 10 minutes; peel, seed and chop coarsely.
- soak the mushrooms in a little water until softened; chop.
- sauté the onion and garlic in the ham fat, removing the garlic once it begins to brown; add the tomatoes and mushrooms; season;
- in another skillet, sauté the chicken in half the butter for a few minutes; add the wine and let evaporate; add the broth; cover and cook over high heat until the chicken is completely cooked; add the mixture to the tomato mixture.
- toss the fettuccine with butter in a serving platter; cover with the sauce; sprinkle with cheese and serve.
Making the “Alla Romana” sauce
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
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.
