First of all, make the crumbs. Over a low heat toast the bread crumbs with the butter until golden and crunchy. Add the rosemary and continue cooking until very fragrant.
Meanwhile, cut the top off the brie and leave it to sit out and get up to room temp if you've been keeping it in the fridge.
Cut the bread into slices - do this on the diagonal to make them longer. Whisk together the butter, garlic, parsley and season to taste, then spread the slices with the garlic butter and, on a large circular tray, place the brie in the middle with the garlic breads around the outside.
Fry the pancetta until crispy (meanwhile pop the brie in the oven). Add garlic for a few seconds then the while wine. Allow to reduce briefly then pour over the cream. Pour over pasta (keep some of the water) and parmesan, then season and mix thoroughly.
Take the brie out of the oven and pour the pasta right over the middle. Scatter with crumbs.