Cut the finely sliced cheek fat into rectangular strips and fry in a pan over a slow heat until crisp.
Remove from the pan and dry on absorbent paper to remove excess fat.
Cut the plum tomatoes in half and fry in the pan with the thin cut shallot, salt and olive oil. When the tomatoes have a creamy consistency, add the pre cooked cheek fat. Chop up the chives, basil and parsley.
Cook the wholewheat linguini in lots of salted water for 4 minutes, drain and pour into the frying pan.
Now combine the chopped herbs, pepper, and Roman pecorino, and toss for a minute, adding a ladle of the pasta cooking water. Serve!