Creamy Bacon Spaghetti with Yogurt Twist

1.Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.

2.In a large skillet over medium heat, add the diced bacon and cook until crispy, about 5-7 minutes. Remove excess fat if necessary, leaving about 1 tablespoon in the pan.

3.Add the minced garlic to the skillet with the bacon and sauté for about 1 minute until fragrant.

4.Reduce the heat to low and stir in the single cream, mixing well with the bacon and garlic. Allow it to simmer for 2-3 minutes until slightly thickened.

5.Remove the skillet from heat and stir in the natural yogurt until well combined. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

6.Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the creamy sauce. If needed, add more reserved pasta water to loosen the sauce.

7.Stir in the grated Parmesan cheese and mix until melted and creamy. Season with salt and pepper to taste.

8.Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.