1. Cook peas in boiling water for about half a minute.
2. Remove immediately from water and set aside. Toast almonds.
3. Into a food processor add peas, toasted almonds, garlic cloves, olive oil, and little salt and pepper power. Pulse until a coarse paste is formed. Do not add water while grinding.
4. Boil 2 to 3 litres of water. Add little salt and olive oil. Cook whole wheat spaghetti in water until al dente.
5. In a pan sauté chopped bacon. Cook until nice and crispy. Remove bacon pieces from the pan. Into the same pan add the peas paste and cook for 2 minutes.
6. Add all the seasoning – salt, pepper powder red chili flakes and Italian seasoning.
7. Add cooked pasta into the pan and toss well. Whisk together 1 egg and yogurt well.
8. Remove the pan from heat and add the whisk egg-yogurt mix and keep tossing to prevent egg turning into scrambled eggs.
9. Garnish with little grated mozzarella cheese and sprinkle the crisped bacon pieces.
10. Serve immediately.

Enjoy your meal!