Preheat the oven to 180°C (356°F) and prepare a baking sheet lined with parchment paper. Evenly distribute the grated Parmesan on the baking sheet, forming small circles of about 10 cm in diameter. Make sure to leave enough space between each Parmesan circle. Bake the sheet with Parmesan for approximately 5-7 minutes or until the cheese is completely melted and has turned golden.

Keep an eye on the Parmesan baskets as they bake since the cooking time may vary depending on your oven. Once the Parmesan baskets are ready, gently remove the baking sheet from the oven and let it cool for a few seconds. Use a spatula or a palette knife to carefully lift the baskets from the parchment paper, allowing them to cool completely. They will harden as they cool, so make sure to place them in the bowl or mold of the desired shape.

Meanwhile, in a non-stick skillet, cook the diced pancetta until it becomes crispy. Drain it on paper towels to remove excess fat. Fill the Parmesan baskets with cream and add a small amount of truffle sauce. You can do this using a teaspoon or a pastry bag for a more decorative appearance. Complete the Parmesan baskets with the crispy pancetta on top. If desired, you can also add a touch of rosemary for garnish.