Fettuccine alla Romana, an Italian recipe from the Worldwide Gourmet

Ingredients

• - 400 g (14 oz.) white flour
• - 4 eggs
• - 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