Put a pan of salted boiling water on the heat for pasta, and then dunk a sieve containing the peas into the water for 30 seconds- then set the peas aside and leave the water simmering.

Lightly toast the almonds in a dry, non-stick frying pan (careful not to burn!) and then pop into a food processor with the garlic clove, a little sea salt, the basil leaves the grated parmesan and the lemon juice. Blitz it all up, and then pulse in the peas.

Cook the spaghetti according to the packet instructions, and while it is cooking, fry the bacon slowly in 1 tsp olive oil until nice and crispy.

Remove the bacon from the pan and set aside, and then heat 3/4 of the pea mixture through in the frying pan

Whisk the egg and yoghurt together well, when the pasta is done, scoop out a mugful of the water to save, and drain the spaghetti.

Toss the spaghetti into the frying pan with the pea mixture, mixing well. Take the pan off the heat (so you don't scramble the egg)

Pour in the egg mixture to the spaghetti and toss until evenly coated, silky and creamy, loosening with the water in the mug if needed.

Season it well, and then serve topped with the remaining pea mixture and the crispy bacon.