Chop your spring onion. Alternatively, you can use pre-frozen chopped spring onion like I am.
Add that to a pan, drizzle with Belmorso EVOO, and sauté for a couple of minutes.
Then add the bacon cubes, mix and leave to sauté.
Boil the water for your pasta with plenty of salt.
Take the bacon and onion off the stove.
Once the water is boiling, add the fusilloni to cook.
Toast your breadcrumbs.
Reserve some pasta cooking water before draining the pasta.
Transfer the pasta back to the same pot, and add the sautéed bacon and spring onions.
Mix in 3 to 4 tablespoons of sundried tomatoes pesto.
Serve your bacon pasta pesto, and top it with a dollop of Philadelphia cheese while it's warm. Alternatively, you can mix in the cream cheese before serving the pasta.
Sprinkle your toasted breadcrumbs, and enjoy.
