In a large pot, boil lightly salted water. Add the spaghetti and 1 tablespoon basil oil and cook the pasta until al dente.
Drain, then put it back in the pan and mix with butter, two tablespoons of basil oil and chopped fresh parsley, keep warm.
Toast the pine nuts in a pan.
Finely chop the bacon and cook in another skillet until crispy
To make the sauce, mix the ground almonds with the ricotta, nutmeg, cinnamon and fresh yogurt or cream over low heat until a thick paste. Add the remaining oil and gradually go incorporating the hot chicken broth, until the sauce is smooth.
Pass the spaghetti to a warm platter, pour the sauce and mix. Garnish with pine nuts, bacon, parsley sprigs and serve.
Tip: long pasta like spaghetti, you must remove 2 large forks.