Step 1

Sauce: Mix together yogurt cheese lemon pepper and salt and let sit at room temperature while you make the rest of the dish. (The yogurt will be mixed with hot pasta water so it should be at room temperature so it doesn't break.)

Step 2

Pasta: Bring 3 quarts of water to a boil add 1 heaping tablespoon of kosher salt and the pasta and cook until al dente about 9 minutes. Remove 8 ounces (1 cup) of the pasta cooking liquid and set aside. Drain the pasta and return to the pot.

Step 3

While the water boils heat olive oil in a large sauté pan over medium heat. Add the bacon and cook until lightly golden brown and crisp about 8 minutes. Remove the bacon to a plate lined with paper towels. Add the garlic and chile flakes to the pan and cook for 1 minute. Return the bacon to the pan and cook for 30 seconds.

Step 4

Add half of the water to the yogurt mixture and stir gently to combine. Add the yogurt and the bacon to the pasta then toss to coat adding more pasta water to make it creamy. Stir in the parsley and serve in bowls with more cheese on top.