The November issue of Bon Appetit has this recipe:

Cook 1 pound spaghetti in large pot of salted water. Stir every so often until 1 minute less than package direction for al dente.

Drain. Reserve 2 cups of pasta cooking water. Return pasta to the pot. Add 1 1/4 cups plain whole-milk Greek yogurt. Toss with tongs to coat thoroughly.

Add 1/2 cup pasta cooking water and then toss. Add cooking water a splash at a time to get to a creamy sauce like Alfredo.

Use shallow bowls to divide pasta into. Top with your desired amount of chili crisp. I bought and used Momofuku chili crunch.

Serves 4 to 6.

A surprising combination of flavors. Yet a recipe to try once to see if you like it.

The fall just might be the season to cook this recipe too.