Put your pasta on to cook in plenty of hot water – with some salt and oil added – and cook according to the directions on the packet.
Meanwhile, fry the bacon and onions in 1 teaspoon oil until onion is soft. Add chorizo, and fry until outside of bits are brown. Stir in chopped garlic, rosemary, chilli and paprika. Fry for about 1 minute, then add the pesto and cream, mixing well.
Turn down heat and allow the mixture to slowly simmer, until the sauce darkens. Set aside until the pasta is done, then drain pasta, and add to the sauce. Mix pasta and sauce gently so the pasta absorbs some of the sauce, then add parmesan cheese and mix. Serve.