Heat your large pot or skillet over medium heat.
Plop down your chosen fat, and then dump in your horseradish, lemon grass, and fennel. Let them meet in the heat and become best buddies.
Then introduce the ground beef. Brown until cooked through and no longer pink.
Season all these friends up with the lovely accessories of salt, pepper, truffle zest (oooh, lalala!) Marcustershire sauce, mustard powder, NAGrika, and pink peppercorn.
Now that the party has started, bring in the pasta, heavy cream, and bone broth; gently stirring to mingle and meet.
Turn up the heat a little to bring to a boil.
Cover and cook for 10-12 minutes, or until the pasta is al dente. (careful with that Brown Rice pasta; it tends to get a little overly friendly and goop up if you over cook it!)
Remove from heat, and add the cheese and stir to combine.
Serve immediately.