Bring a large pot of salted water to the boil and add the spaghetti. Cook according to instructions on the packet, adding the frozen peas in for the last 2 minutes. When cooked, turn the heat off, drain in a colander and return to the pot.
Meanwhile, cut the rashers into small pieces, about 1cm squared.
Heat half the olive oil in a frying pan, add the bacon pieces and cook until starting to crisp and turn golden. Transfer to a plate lined with kitchen paper.
Decrease the heat under the pan, add the rest of the olive oil, then the garlic and when just starting to colour remove from the heat.
To bring everything together, add the garlic from the pan and the lemon juice to the stock cube liquid. Add the egg yolk and beat it in with a fork.
Add the bacon to the pot with the pasta, and pour over the stock mixture.
Grind over some black pepper, toss the spaghetti so that it is fully coated in the sauce and divide it between 2 plates or bowls.
Serving Suggestion: Serve with a crisp green salad.
BEST SERVED WITH AN ICE COLD COCA-COLA ZERO SUGAR!
