Preheat the oven to 400 degrees Fahrenheit. (You can also toast the bread on your grill if you are cooking outside.)

In a skillet on low-medium heat, place the diced pancetta and olive oil in the pan before it is at full heat (this will help render more flavor from the pancetta). Add the shallots and 30 seconds before you remove the pancetta and shallots from the pan, add 1 clove of finely chopped garlic.

Slice the bread on the bias, and place on a parchment lined baking sheet. Rub each slice of bread with garlic. Drizzle with olive oil, and place in the oven for 5-7 minutes. You want to toast until just barely lightly brown.

Once you see the bread is toasted (ever so slightly), remove from the oven. Turn the oven to broil, top each slice with 1/4 cup of parmigiana-reggiano, and place back in the oven until the cheese is bubbly and melted.

Remove from the oven, top each slice with the shallot, pancetta and garlic mix. Sprinkle with finely chopped parsley and serve warm. Enjoy!