- 25 min
Cook the pasta
Bring a pot of salted water to a boil over medium-high heat. Add pasta and cook for 10-12 min, stirring from time to time until pasta is cooked (al dente). Reserve a small amount of cooking water. Drain and reserve.
Toast the almonds
Very lightly toast the almonds in a dry non-stick frying pan on a medium heat.
Prepare the ingredients
Finely chop the almonds and peas. Mince the garlic and basil. Juice the lemon. Finely slice the bacon.
Cook the bacon
Fry slowly the bacon in the frying pan with the oil on a medium-low heat until golden and crispy, then use a slotted spoon to transfer to kitchen paper, so the flavoursome fat stays in the pan. Scoop in the almonds, peas, garlic, lemon and basil to heat through.
Add egg(s) and yogurt
Whisk the egg and yogurt together well.
Pour in the egg mixture, the pasta and toss until evenly coated, silky and creamy, loosening with cooking water if needed. Taste and season to perfection, topped with the crispy bacon. Serve.