Potter pasta with bacon and spring onions

This recipe is from the Book & Bucket Cheese Company website by Heather Brown from Dorset Foodie Feed
It features their Porter, a kind of hybrid cross between a soft cream cheese and a curd.
The cheesemakers were looking to retain the smooth, rich creaminess of soft cheese, while keeping the lactic, lemony notes and depth of flavour of a curd cheese . The cheese is finished with the amazing Blackthorn Sea Salt, which gives tanother layer of luxury.
Porter was originally developed for The Pig Hotel Group for their cheesecakes but is just as delicious with savoury dishes as well as sweet.
Ingredients
200g Potter
Linguine (or any pasta)
Method
Serves 2
Cook your pasta in salted water following packet instructions until done and when draining, reserve some of the pasta water. Pop the drained pasta back into its cooking pot.Whilst the pasta is cooking, fry off the streaky bacon in a pan with a little oil so that the bacon is crisp. Keep the bacon on a plate for later.In the same bacon-y pan, in that lovely bacon fat, add the butter and the mushrooms. Once frying and the mushrooms beginning to change colour, add the garlic and spring onions. Season well with pepper and salt if needed (although the bacon will have already added saltiness here).
Once the mushrooms have turned a lovely golden brown, cut up the crispy bacon and add to the pan and then add in the Potter and stir in so that it melts. Keep this mixture on a low heat until the pasta is ready.
Put the pot with the pasta back onto a gentle heat and add in a little of the pasta water followed by the cheesy Potter sauce and mix well until the pasta is glossy with sauce. You can add more pasta water if you need to until you get the desired sauce consistency.
Serve and enjoy!