Boil 4 liters of salted water.
Cut the ventrèche into small dice (bacon). put them in a non-stick pan, brown the bacon bits, drain on absorbent paper.
Cook the tagliatelle in boiling water until al dente, heat the serving dish.
In a container, mix the egg yolks, heavy cream and grated nutmeg, add the bacon bits and several turns of the pepper mill.
Drain the pasta, pour it into the hot dish, add the sauce and mix, the heat of the pasta is enough to make it velvety.
Sprinkle with grated Beaufort cheese and serve immediately.
