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.