Steps

1. Bring 1.5 liters of water to a boil in a pot and dissolve 1 tbsp of salt.
   🕒 01:18
2. Add 160g of pasta to the boiling water and cook for 8 minutes.
   🕒 01:39
3. Thinly slice 100g of cheese (Monterey Jack).
   🕒 02:08
4. Heat 1 tbsp of olive oil in a frying pan and add 2 slices of bacon while the pan is still cold. Cook until golden brown.
   🕒 03:48
5. Remove the cooked bacon from the pan and place it on paper towels to drain excess oil.
   🕒 04:13
6. Add the cooked pasta to the same frying pan with the remaining bacon aroma. Add 1/2 clove of grated garlic and stir-fry.
   🕒 04:53
7. Lower the heat to low or turn it off, then add the thinly sliced Monterey Jack cheese and toss until it melts and coats the pasta.
   🕒 05:12
8. Add 1/2 cup of milk and stir to loosen the cheese. Be careful not to boil. Avoid boiling, as it can cause separation.
   🕒 05:44
9. Arrange the pasta on a plate, top with the drained bacon, and sprinkle with coarsely ground black pepper to taste.
   🕒 06:31
10. Drain 1 pack (400g) of yogurt using a sieve.
    🕒 07:04
11. Roughly chop 50g of almonds.
    🕒 07:25
12. In a bowl, combine the drained yogurt, 1 cup of heavy cream, and 50g of sugar. Mix until the sugar is dissolved and the mixture is smooth.
    🕒 07:40
13. Add the chopped almonds and mix thoroughly.
    🕒 08:04
14. Pour the ice cream base into a container and level the surface.
    🕒 08:27
15. Place the container in the freezer and freeze until firm. Let it soften at room temperature for a bit before serving. Freezing for too long can make it very hard, so softening at room temperature before serving will make it easier to scoop.
    🕒 08:43
16. Garnish with mint to taste and almonds for garnish to taste.
    🕒 09:31