Bring a large pot of water to the boil and cook the tagliatelle according to packet instructions. When it has cooked, cover and keep warm.
In a bowl, grate half the Parmesan, add the cream and egg yolk and the garlic and combine thoroughly.
In a heavy frying pan, cook the bacon lardons until brown. De-glaze the pan with the wine then add the cooked pasta and carbonara sauce. Cook through for about 15 seconds and serve with the remainder of the parmesan.