Bring 4 liters of salted water to a boil.
Cut the ventrèche into small dice. In a non-stick pan, brown the dice until crisp, then drain on paper towels.
Cook the tagliatelle in the boiling water until al dente. Warm your serving dish in the meantime.
In a bowl, whisk the egg yolks, cream, nutmeg, crispy pork bits, and a few grinds of fresh pepper.
Drain the pasta and transfer to the hot dish. Pour over the sauce and toss—the pasta's heat creates a silky emulsion.
Grate Alpine Beaufort over the top and serve immediately for peak indulgence.
