I'm glad the word "bacon" made you click on this recipe because this has to be one of our favorite things we've put in our mouths (not a euphemism). We adapted this from a voluptuous Italian chef on TV who really knows her stuff. Therefore, we really know our stuff.
Enjoy.
Ingredients:
1-2 lbs short rib
8oz thick cut bacon, sliced
1/2 teaspoon ground cinnamon
2 cups whipping cream
2 cups grated Parmesan
6 large egg yolks
1 lb fettucine
4 cups beef broth
salt and pepper
chopped chives as garnish
1. Preheat your oven to 350 degrees. Heat an oven proof pot on high heat. Cover the short ribs in a salt and pepper. It's ok to be liberal. Sear the meat on all sides. Add beef broth until all the meat is completely covered by the liquid. Cover and put in the oven for 3 hours.
2. Boil a bunch of water in a pasta pot. Cook the fettucine to a little bit before al dente.
3. Cook bacon until crispy in a large sauce pan on medium heat. Drain half of the rendered fat. Let cool for a few minutes. Add whipping cream and Parmesan cheese and egg yolks stirring frequently. Add fettucine to the sauce pan, and let it hang out for a minute.
4. Take the short ribs out and begin to shred the meat off the bones.
5. Put some pasta (and bacon) in a bowl. Put the shredded short rib on top along with some chives and you're ready to feel slightly better about Winter coming down the road.
