Line 9 sections of a 12-section muffin tray with paper muffin cases. Cut 9 x 5 cm (2 inch) strips from the pancetta. Finely chop the remainder. Heat 1 tablespoon of the oil in a small frying pan and gently fry the pancetta strips for 5 minutes until turning crisp. Drain to a plate. Fry the chopped pancetta in the pan for 3–4 minutes. Leave to cool.
Put the flour and baking powder in a bowl. Stir in the Parmesan and chopped pancetta until evenly mixed.
Whisk together the remaining oil, milk, egg and mustard with a fork in a jug and add to the bowl. Stir gently until only just combined.
Divide the muffin mixture between the paper cases and place a strip of pancetta on top of each.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes or until risen and pale golden. Transfer to a wire rack. Serve warm or cold.